Laguiole cheese

Laguiole cheese . French cheese from the Aubrac region , which has benefited from an AOC since 1961 , and PDO at European level by Commission Regulation No. 1107/96.


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  • 1 History
  • 2 Elaboration
  • 3 Features
  • 4 Sources


It receives its name from the town of Laguiole located in the buttresses of the Aubrac aveironés, located between 800 and 1500 meters above sea level , in the Auvergne region . It is considered to be a very old cheese, rather than cantal or salers , having a more limited manufacturing area than them. Towards the year 78 a. C. Pliny the Elder said in his Natural History that “The most esteemed cheese in Rome, where the productions of all countries can be compared is, among provincial cheeses, that which comes from Nîmes , from Lozère and from Gévaudan “. During the5th century cheese was made in the Aubrac . Gregorio de Tours evoking the superstitious festivities that took place around the Lake of Salhiens (near Nasbinals in Lozère ) speaks of “forms” of cheese that the countrymen threw into the lake. The word forme (fourme) is nowadays used in French to designate the entire piece of cheese.
In 1560 Bruyères Champier described the technique of making Auvergne cheese very similar to that of Laguiole.
Around 1900 , Émile Marre carried out the first synthesis work on the Laguiole manufacturing technique.


The cheese must be manufactured and matured in the geographical area of ​​the Aubrac natural region, which extends over different municipalities in the Aveyron , Cantal and La Lozère departments . It is made with milk raw of cow breed simmental française or aubrac , fed local products excluding maize . Its production begins with the rennet before pressing the curd in two consecutive stages. The tuning duration is a minimum of four months, but can last up to two years . 666 tons20,000 – 30,000 liters of milk were produced in 1998 (-9.14% since 1996 ) from 79 different farms.


It is a cheese with 45% fat. It is uncooked pressed pasta. It has a thick cylinder shape with a weight that varies from 25 to 50 kilos . Each piece is distinguished by a bull sign and its name stamped on the bark, as well as an aluminum nameplate. The bark measures a minimum of 3 millimeters and its color is whitish and light orange that turns amber brown throughout maturation. The paste is light yellow in color and has a homogeneous and firm texture. Smacks milk of mountain . The flavor is rustic.

Its optimal tasting period is from September to March after a fine tuning of 6 to 12 months, but it is also excellent from August to May. It is taken at the end of the meal or as an ingredient in recipes. It pairs well with fruity red wines from the region, such as a marcillac or a cahors . Name of Tome de Laguiole .


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