This buttery mixed-milk blue is the product of a collaboration between Francois Kerautret of US-based importer The Peterson Company, renowned French affineur Hervé Mons, and the Société Laitière de Laqueuille.
The Appellation d’Origine Controlée (AOC) for French Roquefort cheese has mandated the exclusive use of sheep’s milk since its establishment in 1925. But in developing this Roquefort-inspired cheese, Kerautret thought back to days prior, when makers combined sheep’s milk with cow’s milk to make a similar blue-veined beauty. The cheese marketer suspected that a similar mixed-milk creation—with a less pungent edge due to a base made of half cow’s milk—would do well on the US market. And so he convinced Mons to team up to oversee the aging process.
The six-pound wheels are crafted by Société Laitière de Laqueuille, a blue cheese specialist in the Auvergne region, and then aged for about two weeks before being pierced. They’re then transferred under the care of Mons, who ages them for a few more months in his caves outside of Roanne. During that time their internal blue veins begin to flourish and a thin natural rind develops. By the time wheels hit markets stateside, they’re usually about four to five months old.
1924 Bleu has a spreadable paste with widespread blue veining reminiscent of lichen and aromas of yogurt and cream. Its soft, creamy paste starts out milky—yet salty notes grow steadily on the palate, ending in a strong, bitter finish.
We love 1924 served alongside a crusty baguette and drizzled in Runamok Maple Hibiscus Flower Infused syrup. For wine pairings, try a Sauternes or Moscato.