Laguiole (you should pronounce it Layol), is a Cantal’s or Salers’ close cousin. It is a pressed paste cheese with a smooth and silky texture, and a pleasant fruity taste. Perfectly generous!
Milk
Cow milk
Production
If Laguiole is a close Cantal’s or Salers’ cousin, it is because it has almost the same fabrication process, but in a different PDO area and slightly more rigorous specifications.
Tasting tips
Pairing cheese and wine
A Crémant from Loire or a Saumur will match a piece of Laguiole with vigour. For adventurers, a quality single malt whisky would also be perfect.
Laguiole
The cooperative was founded in 1960 at the instigation of a group of young milk producers headed by André Valadier. Cooperative statue enables a fair pay for all milk producers and Aubrac’s economic development. At the beginning, 30 producers gathered and converted a former cheese cellar into a workshop in Laguiole. The cooperative now gathers 130 members, and work hard to ensure cheese production durability in Aubrac.
Did you know that ?
This cheese is fighting for “France’s oldest cheese” statue with Cantal, Salers and Roquefort , since it originally comes from an Abbey in Aubrac, founded in 1120, and which is located on the way to Santiago de Compostelle.
Origin
Facts
Description
Commercial name :
Laguiole
Name :
Uncooked pressed paste cheese
Type :
Raw cow milk
Preservation :
About 12°c
Composition
Fat content :
About 12°c
Ingredients :
Cow milk, lactic ferments, rennet, salt
Allergen :
Milk
Local cheesemaker / refiner
Name :
Coopérative Jeune Montagne
Address :
12210 Laguiole