Laguiole
Made on Aubrac plateau, one of France's most elevated cheese-making regions. Named after Laguiole village, also famous for folding knives.
Aging Time
4 months – 1 year
Typical Weight
45 kg
- Style
- Hard
- Milk
- Cow
- Origin
- France · Aubrac plateau (Auvergne)
- Ripening
- ≥ 4 months
Tasting Board
Texture
Firm, smooth, supple
Flavor
Nutty, buttery, complex, slightly tangy
Aroma
Nutty, herbaceous
History & Origins
Made by monks in 12th century. Traditional production in burons on Aubrac plateau.
Cultural Significance
Essential ingredient in aligot. Symbol of Aubrac region. Village also famous for Laguiole knives.
PDO — What the Designation Requires
EU PDO/French AOC since 1961. Made on Aubrac plateau from Simmental and Aubrac cow milk. Minimum aging: 4 months. Traditional production in burons. Pronounced "Lay-ohl".
Pairing & Serving
What to Pair It With
Essential for aligot (cheese-potato dish). Pairs with country bread, walnuts, pickles.
How to Serve It
Use in aligot, truffade. Excellent table cheese.
Nutrition (per 100g)
| Calories | kcal |
| Protein | g |
| Total Fat | g |
| Saturated Fat | g |
| Sodium | mg |
| Calcium | mg |
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