Cheddar Cheese vs Laguiole Cheese

Q: Is Cheddar Cheese the same as Laguiole Cheese?

No. Cheddar Cheese and Laguiole Cheese are distinct cheeses from England and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Cheddar Cheese for Laguiole Cheese?

In most recipes you can swap Cheddar Cheese for Laguiole Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Cheddar Cheese or Laguiole Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Cheddar Cheese

Laguiole Cheese

Cheddar Cheese is a varies (rubbery to friable and crystalline) cow-milk cheese from England, while Laguiole Cheese is firm and supple and made from cow milk, originating in France.

What Is Cheddar Cheese?

Cheddar is a relatively hard, off-white to orange cow's milk cheese from the village of Cheddar in Somerset, South West England. The name is not protected, so it is made worldwide, and it is the UK's most popular cheese at 51% of the national cheese market.

What Is Laguiole Cheese?

Laguiole is a pressed, uncooked cheese from the Aubrac plateau in southern France, made only from raw Simmental or Aubrac cow's milk. Protected by AOC since 1961, it is the main cheese in aligot, the regional dish of mashed potatoes with cream and butter.

What's the Difference Between Cheddar Cheese and Laguiole Cheese?

Origin: Cheddar Cheese (England), Laguiole Cheese (France)
Milk treatment: Cheddar Cheese (Raw, Thermized, Pasteurized), Laguiole Cheese (unpasteurized)
Texture: Cheddar Cheese (Varies (rubbery to friable and crystalline)), Laguiole Cheese (Firm and supple)
Rind: Cheddar Cheese (Varies (natural, cloth, wax, plastic)), Laguiole Cheese (Dry whitish to light gray, aging to amber-brown to granite gray)
Aging: Cheddar Cheese (A few months to several years), Laguiole Cheese (4-10+ months)
Taste: Cheddar Cheese (Mild to sharp, buttery to brothy and savory), Laguiole Cheese (Medium to intense)

Side-by-Side Comparison

	Cheddar Cheese	Laguiole Cheese
Country of Origin	England	France
Specific Origin	Southwest (Somerset, Gloucester)	Aveyron Department
Milk Type	Cow's milk	Cow's milk
Milk Treatment	Raw, Thermized, Pasteurized	Unpasteurized
Texture	Varies (rubbery to friable and crystalline)	Firm and supple
Rind	Varies (natural, cloth, wax, plastic)	Dry whitish to light gray, aging to amber-brown to granite gray
Aging	A few months to several years	4-10+ months
Taste	Mild to sharp, buttery to brothy and savory	Medium to intense

Taste Comparison: Does Cheddar Cheese Taste Like Laguiole Cheese?

Cheddar Cheese reads as mild to sharp, buttery to brothy and savory, while Laguiole Cheese brings medium to intense character. More specifically, Cheddar Cheese shows from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer, while Laguiole Cheese leans toward dry whitish to light gray rind transitioning to amber-brown to granite gray as aged. the body is ivory to straw yellow. flavor ranges from milky and fresh grass to nuts, with a lactic flavor varying by age. consumed as a table cheese, in salads, or for cooking. noted for use in aligot de l’aubrac.. Aging plays into this as well. Cheddar Cheese at a few months to several years develops a different profile than Laguiole Cheese at 4-10+ months.

Can You Substitute Cheddar Cheese for Laguiole Cheese?

In most recipes, Cheddar Cheese and Laguiole Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect varies (rubbery to friable and crystalline) bite and body where the recipe calls for firm and supple. Flavor-wise, Cheddar Cheese reads as mild to sharp, buttery to brothy and savory while Laguiole Cheese brings medium to intense notes.

Which Is Better, Cheddar Cheese or Laguiole Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a varies (rubbery to friable and crystalline) cheese, go with Cheddar Cheese. For a firm and supple profile, Laguiole Cheese is the better fit. Flavor-wise, Cheddar Cheese suits recipes that want mild to sharp, buttery to brothy and savory notes, while Laguiole Cheese fits dishes calling for medium to intense.

Which is your favorite?

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Frequently Asked Questions

Is Cheddar Cheese the same as Laguiole Cheese?

No, they're distinct cheeses. Cheddar Cheese originates in England, while Laguiole Cheese comes from France. Aging also differs: Cheddar Cheese is typically aged a few months to several years, Laguiole Cheese 4-10+ months.

Is Cheddar Cheese similar to Laguiole Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Cheddar Cheese for Laguiole Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Cheddar Cheese taste like Laguiole Cheese?

Cheddar Cheese reads as mild to sharp, buttery to brothy and savory, while Laguiole Cheese is medium to intense.

What is Cheddar Cheese made of?

Cheddar Cheese is made from cow milk (raw, thermized, pasteurized), using animal; microbial chymosin in vegetarian and kosher versions rennet. It's typically aged a few months to several years. It originates in England.

What is Laguiole Cheese made of?

Laguiole Cheese is made from cow milk (unpasteurized). It's typically aged 4-10+ months. It originates in France.

Which should I choose, Cheddar Cheese or Laguiole Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cheddar Cheese is varies (rubbery to friable and crystalline), while Laguiole Cheese is firm and supple.