Bleu de laqueuille

1. History

Bleu de Laqueuille originates from Antoine Roussel, a pharmacy preparator born in 1820 in the hamlet of Villevialle near Laqueuille, Puy-de-Dôme. He noticed blue molds on rye bread stored with cheese and began inoculating curds with these fungi, later inventing the piercing technique to evenly distribute the blue veins. In 1854, the cheese was officially marketed, becoming the ancestor of Auvergne blues and starting a local cheesemaking tradition.

2. Physical characteristics

This blue-veined cheese has a tall, slender cylindrical shape, often likened to a slender sleeping young woman. Its paste becomes creamy and soft after a minimum 6-week aging, with a dry rind. Made from mountain cow's milk, it is hand-salted by teams, contributing to its unique texture.

3. Taste profile

Bleu de Laqueuille stands out for its delicacy, aromatic finesse, and exceptional creaminess. The blue-veined paste delivers intense yet balanced flavors, with creamy and slightly spicy notes typical of Auvergne blues. Nicknamed Bleu de la Mémée by locals, it charms with its uniform veining and rich taste.

4. Production zone and period

Exclusively produced in the commune of Laqueuille, western Puy-de-Dôme in Auvergne, within the Regional Natural Park of the Auvergne Volcanoes. The Laqueuille Dairy Society, founded in the 1950s, collects milk from 60 local producers every two days. Aging occurs in natural cellars like those in Banières or the Empego underground tunnels.

5. Certification

Bleu de Laqueuille holds no protected designation of origin like AOP, despite being an iconic Auvergne cheese. Its production remains artisanal and localized without official labeling, distinguishing it from nearby AOP cheeses like Fourme d'Ambert. Its fame relies on centuries-old tradition and recognized local quality.