Bleu du Queyras is a blue-veined, raw cow’s milk cheese made at Col Bayard dairy in the heart of the authentic Champsaur valley between Provence and Hautes-Alpes. The hamlet of Laye is home to this dairy, which makes this cheese from fine mountain milk. This is an outstanding cheese typical of Hautes-Alpes. It is smooth, creamy and ivory-coloured, with a generous shape and a fine rind. It has woody notes that linger on the palette. For several years, the region’s cheesemaking sector has been engaged in the process of obtaining PDO recognition for the Bleu du Queyras. This would be recognition at last of expertise for this traditional cheese.