| BLEU DE LAQUEUILLE |
 Description:
In
1850, Antoine Roussel lived in Laqueuille, a small charming village in
Auvergne. Roussel created this elegant cheese, finding inspiration from the
blue d'Auvergne.
Texture:
The white pate, covered with blue
mould, tends to be crumbly.
Taste:
The pate has a slight odour of
cellars and its strong lactic taste will delight lovers of blue mould cheese.
|
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
2500 g |
| Affinage |
 |
3 months |
| Pate
(dough) |
 |
Uncooked, unpressed soft cheese with veins of
blue mould |
|
