Laguiole

1. History

The origins of Laguiole cheese date back to the 15th century on the Aubrac plateau, where monks from the Dômerie d'Aubrac, founded in 1120, developed cattle transhumance and initiated its production using Auvergne techniques.Cow's milk cheese production is documented as early as 1397, within monastic pastures and transhumant farming.

In the 20th century, facing the decline of buronniers and rural exodus, a cooperative of young farmers, Jeune Montagne, was established in 1960 to revive traditional production and preserve this heritage.

2. Physical characteristics

Laguiole is an uncooked pressed paste cheese, cylindrical in shape with flat faces and slightly convex sides, weighing 20 to 35 kg.

Its rind is natural, thin, golden to beige, sometimes slightly downy. The paste is firm, creamy, ivory to straw-yellow in color, with rare small to medium holes.

Minimum aging is 120 days, up to over 2 years in humid cellars, resulting in an evolving texture.

3. Taste profile

Laguiole offers a mild, nutty flavor with aromas of cream, hazelnut, and undergrowth that intensify with aging.

In the mouth, it is creamy and melting, balanced between milky sweetness and slightly fruity or spicy notes for long-aged versions.

Its aromatic persistence is remarkable, ideal for end-of-meal tasting.

4. Production zone and period

Produced year-round on the volcanic Aubrac plateau, spanning Aveyron, Cantal, and Lozère departments.

Milk comes exclusively from Aubrac and Simmental cows grazing in summer pastures. Best consumption period is from September to March.

5. Certification

Laguiole has held AOC status since 1961 and AOP since 2001, ensuring authenticity and traditional know-how.

These labels protect its production in a specific area and methods inherited from monks and buronniers.