Laguiole Cheese

Laguiole cheese is a distinguished semi-hard, artisan cheese originating from the Aubrac region in the south of France. It is traditionally made from the milk of cows grazing on the rich, volcanic pastures of the area, which contributes to its unique flavor profile. The cheese has a firm, dense texture and a natural, rustic rind that is often brushed during aging. Its interior is a pale yellow, with small, irregular holes scattered throughout. Laguiole is celebrated for its complex flavors, which are a direct reflection of the terroir of its origin.

Laguiole cheese has a storied history that dates back to the 12th century, where it was first crafted by monks in the Aubrac region. The cheese was originally made as a way to preserve the milk from the local cows during the summer months. Over the centuries, Laguiole has become a symbol of the Aubrac region's pastoral heritage and artisanal cheesemaking traditions. It was granted AOC (Appellation d'Origine Contrôlée) status in 1961, recognizing its unique qualities and the traditional methods used in its production.

Laguiole cheese is made exclusively from the raw milk of Aubrac and Simmental cows that graze on the natural pastures of the Aubrac plateau. The milk is heated and curdled using natural rennet. The curds are then cut, pressed into molds, and brined. The cheese is aged for a minimum of four months in cellars, where it is regularly turned and brushed to develop its characteristic rind and flavor. The aging process is crucial for developing the cheese's complex flavors and firm texture.

Laguiole cheese offers a rich and complex flavor profile, with nutty and buttery notes complemented by a slight tanginess. Its aroma is earthy and reminiscent of the alpine pastures where the cows graze. The texture is firm yet creamy, making it a delight to the palate. The cheese's flavor intensifies with age, developing deeper, more pronounced notes.

Laguiole cheese pairs beautifully with a variety of foods and beverages. Traditional pairings include crusty bread, cured meats, and fresh fruits like apples and pears. For wine enthusiasts, a glass of full-bodied red wine, such as a Cahors or a Madiran, complements the cheese's robust flavors. Beer lovers might enjoy it with a malty ale or a crisp lager. For a more innovative pairing, try Laguiole with a dark chocolate or a drizzle of honey to highlight its nutty undertones.