Laguiole originated in the high plateaus of Aubrac. It has enjoyed a registered designation of origin (AOC) since 1961 and a protected designation of origin (AOP) since 1996. This raw cow’s milk cheese has a very long history. Pliny the Elder wrote: « Cheese from the (Gaulish) provinces of Les Gabales and Le Gévaudan is to be found in the Roman Forum. »
Laguiole cheese was traditionally made in shepherds’ huts in the mountains during seasonal migration. Its name comes from the place in Aveyron where the market was held.
The cheese is sold with no wrapper; its rind is marked with a bull symbol and the word « LAGUIOLE ».
An irregular, light gray rind that becomes thicker with maturity. A bull symbol and the word « LAGUIOLE » are marked in red on the rind. The paste has a grainy appearance and a mottled yellow color that darkens next to the rind.
Health & nutrition
Flavours & sensory qualities
Firm, crumbly texture that melts in the mouth; fresh lactic aroma; tangy flavor and persistent buttery, typically barnyard aftertastes.