Laguiole
AOP📍 Occitanie · Aveyron
Aubrac cheese with herbaceous notes, pressed and uncooked.
The cheese
AOP Laguiole is an uncooked pressed cheese emblematic of the Aubrac plateau, a volcanic highland in Aveyron. Made from raw milk of French Simmental and Aubrac cows, it comes in imposing cylinders of 20 to 50 kg. Ageing from 4 to 18 months develops a firm golden-yellow paste with powerful aromas of hazelnut, brown butter, high-altitude herbs and nuts. An ancestor of Cantal, it is also a key ingredient in aligot d'Aubrac, a local specialty consisting of potato purée lengthily worked with fresh Laguiole ("tome fraîche") to give it its spectacular stretch. Perfect with red Marcillac, Madiran or an aged Côtes d'Auvergne. Its blue label certifies summer-pasture farmhouse production.