BLUE · 98 / 163
1924 Bleu
French mixed-milk blue with a creamy yet crumbly texture and flavors of butter, toasted nuts, pepper and cellar.
Milk & style
Cow’s and sheep’s milk • natural-rind blue
Aged Approximately 3–4 months; verify label
Tang 4/10 · Funkiness 4/10
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Food, wine & beer pairings
Food
Pears, walnuts, honey and dark bread
Wine
Sauternes or Rhône red
Beer
Belgian dubbel or brown ale
More about this cheese
History & producer
Fromagerie de Laqueuille / Hervé Mons Created in France as a mixed cow-and-sheep-milk blue, it recalls the style of early blue cheeses made before Roquefort became sheep-milk only. It is made at Fromagerie de Laqueuille in Auvergne and selected and matured by affineur Hervé Mons.
At the cheese counter
“This combines cow-milk creaminess with sheep-milk depth—bold, rustic and beautifully balanced.”
In the kitchen
MELTING: Very good – melts into a rich, tangy sauce. GRATING: Fair – crumble or finely shave while cold; it is too creamy for neat grating. SHAVING: Fair – chill firmly and make small rustic shavings; crumbling is easier.
Enjoy within
5–7 days after opening
Keep refrigerated and wrap well. “Enjoy within” is a best-quality guide; follow the package date and store food-safety procedures. Product details vary; confirm the current wheel or package label. The complete PDF includes the rennet reference and source notes.
