Laguiole Cheese

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#256 of 376 cheese types

Laguiole is a semi-hard cheese from the Aubrac region in the Massif Central of France. It is traditionally made from the raw milk of Aubrac and Salers cows. This cheese has a smooth texture and a complex flavor profile, with nutty and floral notes. Laguiole is often used in French cuisine, especially for melting in dishes such as aligot.

What is Laguiole Cheese?

Laguiole is a traditional hard cheese originating from the commune of Laguiole in Aveyron, southern France. Recognized for its rich history dating back to the 12th century, this cheese was revitalized by the Jeune Montagne cooperative, securing its Protected Designation of Origin (PDO) status in 2015. Produced from whole, raw cow's milk from the Simmental or Aubrac breeds, Laguiole is a testament to the region's robust dairy practices, adhering strictly to PDO requirements including limited milk production and specific feeding regimens.

The cheese is made by coagulating the milk at 90–93°F with natural rennet, forming a curd that is then warmed and shaped into cylindrical forms. After salting, it matures for a minimum of four months in traditional ripening chambers, often in historic stone-built mountain shelters known as burons. As it ages, the cheese develops a rind that transitions from dry whitish or light gray to amber-brown or granite gray.

Laguiole's body is firm yet supple, with an ivory to straw yellow color, emitting milky and fresh grass aromas and a flavor profile that deepens from lactic to nutty as it matures. This cheese is ideally served as a table cheese accompanied by regional red wines like Marcillac or used in traditional dishes such as aligot de l’Aubrac, showcasing its versatility and cultural significance.

Key Facts About Laguiole Cheese

Country of Origin France
Specific Origin Aveyron department
Certification PDO (2015)
Milk Type Whole, raw cow’s milk from Simmental or Aubrac breeds
Milk Treatment Raw
Rind Dry whitish to light gray, aging to amber-brown to granite gray
Texture Firm and supple
Flavor Medium to intense
Aroma Milky and fresh grass, dried meat
Colors Ivory to straw yellow
Forms Cylindrical
Age 4-10+ months