With a 45% fat content, Laguiole has a pressed, uncooked paste made exclusively from raw, unpasteurized French Simmental or Aubrac cow's milk collected between May and October above 800m altitude.
It takes its name from the little village Laguiole and has AOP designation since 1961 and by the amended decree in 1986. Laguiole is said to have been invented at a monastery in the mountains of Aubrac in the 19th century. According to historical accounts, the monks passed down the recipe for making this cheese from cattle during the alpages to the local buronniers, the owners of burons, or mountain huts.
The rich and creamy texture of the pate right away melts away in the mouth unveiling a sharp and yet slightly sour flavour. An aromatic cheese, Laguiole is great as a table cheese. Serve with a fine red wine.
Milk Type: Cow / Unpateurized
Origin: Auvergne, France
Whole cut piece
The final weight of your product may be +/- 25 grams