Bleu is a familiar prefix for French blue-veined cheeses. Bleu de Laqueuille cheese was first produced by Antoine Roussel in 1850 in the village of Laqueuille. Slowly, the production spread to the surrounding mountainous Auvergne region of France where it came to be known as Bleu d’Auvergne. Bleu de Laqueuille is only made during the summer and autumn months from the pasteurised milk of Saler cows. It is a typical blue cheese with pockets of blue-green mould observed throughout the off-white interior. The outer shell of this cylindrical cheese is made up of dry, gray, natural rind. The period of ripening is about three months and the content of fat is 30%. It proffers a creamy, smooth texture complemented by a spicy, slightly salty and tangy flavour. The cheese pairs well with robust reds and dessert wines.