You will read my initials above the front door.

Born in the village of Laqueuille in the XIXth century, my name is Antoine Roussel.

By chance, I noticed that some breadcrumbs of rye fallen in the curds had provoked a bluish mold.
I had already noticed this blue mold in the old rye bread abandoned in the bottom of the bread box.

I thus decided to study and to work on this by sowing some curd with this mouldy bread powder.

It took two years to master this new technique and realize a blue cheese where the mold was regular in the dough, distributed well in vein. It will be later the object for Pasteur's researches because of its medicinal characteristics, bound to the presence of penicillium.

The Blue cheese of Laqueuille was born and its fame is still increasing.

I hope that you will spend a pleasant stay in my house.