Bleu de Laqueuille

Creamy, balanced and gently spicy — an excellent blue for people who want character without too much aggression.

Bleu de Laqueuille comes from Auvergne, one of France’s great blue-cheese regions. Made from pasteurised cow’s milk, it has a creamy ivory paste with blue-green veining and a flavour that balances salt, spice and natural dairy sweetness.

Origin: Auvergne, France
Milk: Pasteurised cow’s milk
Style: Blue
Texture: Creamy and smooth
Intensity: Medium
Rennet: Animal rennet
Shelf life: Around 7–10 days once cut

As it ripens, the paste softens and becomes increasingly creamy. The blue brings gentle spice and salt, while the cow’s milk keeps the overall flavour rounded and slightly sweet.

Serve at room temperature with pears, walnuts or good bread. It is a useful introduction to French blue cheese because it has depth without overwhelming the palate.

Sweet wines such as Sauternes are classic. A dark, malty beer can also work very well.

Fruit and floral sweetness soften the salty blue spice, while something crisp keeps the pairing balanced.

Fig, Almond & Pomegranate Paste · Honeycomb · Tasmanian Quince Paste

Bleu des Causses
For a slightly firmer, more assertive French cow’s-milk blue.

Bleu de Chèvre La Mémée
For a brighter, tangier blue made from goat’s milk.

Bleu de Laqueuille has deep roots in Auvergne’s blue-cheese tradition and is associated with the village of Laqueuille, where blue cheesemaking developed in the nineteenth century.

Ingredients: Pasteurised cow’s milk, salt, cultures, animal rennet.