Bleu De Laqueuille
First produced by Antoine Roussel in 1850 in the village of Laqueuille, this is the historic forerunner of Bleu d'Auvergne, made from the pasteurised milk of Salers cows only in summer and autumn and ripened around three months.
Cut by hand, so the final weight may vary by a few grams
France
With hundreds of cheeses and dozens protected by AOP status, France has a cheese for every region: Comté from the Jura, Brie de Meaux, Roquefort aged in limestone caves, Reblochon from the Alps and the goat's cheeses of the Loire.
Milk, Salt, Lactic Starters (Milk), Ripening Ferments, Animal Rennet
Keep refrigerated below 8°C. For pieces that are 500g or larger, please eat within 14 days of receipt. For pieces smaller than 500g, please eat within 10 days of receipt.
Allergens are shown in bold. Nutrition information is printed on the label and available at the counter.
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