The Laguiole is a cylindrical, pressed cheese full of flavour made from whole, unpasteurised cow's milk. It can weigh up to 45 kg and contains 45% fat.
Its origins go back to Antiquity, but the production of this cheese really took off in the 12th century with the construction of the Domerie and monks settling in the Aubrac. Laguiole has been made in the "mazucs" (burons) over the centuries. The rich and varied Aubrac flora gives the Laguiole its remarkable flavour.
The Laguiole has carried the quality origin label (Appellation d'Origine Contrôlée) since 1961. The new decree reviewed in July 2000 sets out very demanding production conditions: collection area covering some sixty communes, mandatory grazing during the mountain pasture period, all silage prohibited, traditional manufacture with whole, unpasteurised milk, etc.
The Laguiole is produced by the Coopérative Jeune Montagne. The dairy is open to visitors every day. It has also been producing for some years fresh and frozen Aligot of the Aubrac and the fresh Tome of the Aubrac. The company's guiding principle remains the manufacture of local products under the official quality label, in compliance with traditional methods. Three farmer producers have acquired the Laguiole PDO since 1996.
Discover the secrets of Laguiole cheese and Aubrac Aligot Free visit of the Fromagerie...
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