The Laguiole - pronounced "la-yull" - is named after the eponymous village in the Aveyron in France. It is a pressed uncooked firm cheese made exclusively from whole, raw milk from Aubrac or French Simmental cows. Produced on the Aubrac, a high volcanic plateau of the central Massif located at between 800m and 1400m of altitude.
Founded in 1960, the Jeune Montagne coop, comprising of 75 local milk producers has had one main goal. Remain authentic and faithful to traditions. So even though the tools for cheese production may have changed, the traditional cheese making techniques are perfectly respected to ensure the posterity of this knowledge that has been passed down.
It’s rind displays a range of browns and beiges hiding beneath paste ranging from ivory to light hay coloured depending on the weather and other variables. It’s texture is quite firm but at the same time is slightly brittle and melts in the mouth.
FLAVOURS: It has a fresh lactic smell, has a slight hint of acidity rounded out by nutty , buttery flavours with a freshly cut hay aroma.
HOW TO ENJOY: Traditionally a dessert cheese but can just as easily shine as an amuse-bouche or in a seasonal salad. Good pairings include fruity red wines from Vallée du Rhone or a Chenin Blanc.
