Laguiole cheese

The Laguiole, sometimes Fourme de Laguiole is a French cheese. He is originally from Aubrac, a landscape in the southwestern Massif Central in France, a basalt plateau from 800 to 1400 meters in altitude. As AOC cheese he may only be produced in the Aveyron, Cantal and Lozère the southern Auvergne.

The Laguiole has a cylindrical shape. The diameter is 40 inches, the height is also at 40 inches and it weighs 45-48 kilograms. The consistency of the cheese is smooth and elastic. The older he gets, the more fragile it is.

From the type and shape to the Laguiole with the Cantal is related.

After artisanal tradition of Laguiole used to be made in chalets or dairies with the milk of the Aubrac cattle. Today, only the Coopérative Fromagère Jeune Montagne ago in Laguiole cheese and it uses the milk of Simmental. The molded curd is aged under a press. It is then crushed a second time, salted dough and filled into a lined with a special cloth form. After a second pressing of the cheese 4-9 months aged in cellars.

The Laguiole is slightly sour, very aromatic and spicy. Its fat content is 45 % fat in dry matter.

It is suitable for consumption on bread, grated cheese as it is often used for browning casseroles and gratins.

Cheese production in this region has a long tradition. Pliny the Elder reported in one of his works about it. For the first time Laguiole was mentioned by name in the 4th century.

• French Cheese
• Culture ( Auvergne )