Laguiole (, locally ), sometimes called Tome de Laguiole, is a pressed uncooked
French cheese
This is a list of French cheeses documenting the varieties of cheeses, a milk-based food that is produced in wide-ranging flavors, textures, and forms, which are found in France. In 1962, French President Charles de Gaulle asked, "How can you gove ...
from the plateau of
Aubrac Aubrac is a small village in the southern Massif Central of France. The name is also applied to the surrounding countryside, which is properly called L'Aubrac in French. The Aubrac region has been a member of the Natura 2000 network since August 20 ...
, situated at between 800 - 1400m, in the region of
Aveyron
Aveyron (; oc, Avairon; ) is a department in the region of Occitania, Southern France. It was named after the river Aveyron. Its inhabitants are known as ''Aveyronnais'' (masculine) or ''Aveyronnaises'' (feminine) in French. The inhabitants ...
in the southern part of
France
France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of overseas regions and territories in the Americas and the Atlantic, Pacific and Indian Oceans. Its metropolitan area ...
. It takes its name from the small town of
Laguiole
Laguiole (; ''La Guiòla'' in Languedocien) is a commune in the Aveyron department in southern France.
It is known for its Laguiole cheese, which has an ''Appellation d'Origine Contrôlée'' (label of guaranteed origin), and as the birthpl ...
and has been protected under the French
Appellation d'Origine Contrôlée
An appellation is a legally defined and protected geographical indication primarily used to identify where the grapes for a wine were grown, although other types of food often have appellations as well. Restrictions other than geographical bou ...
(AOC) since 1961 and a
Appellation d'origine protégée
The protected designation of origin (PDO) is a type of geographical indication of the European Union and the United Kingdom aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main ...
since 1996.
Laguiole is said to have been invented at a monastery in the mountains of Aubrac in the 19th century. According to historical accounts, the monks passed down the recipe for making this cheese from cattle during the alpages to the local buronniers, the owners of burons, or mountain huts.
french-cheese.comdescribes the flavor as:
* "''It is thus surprisingly tender on the palate leaving a persistently wettish sensation. Its first hazelnut taste quickly transforms into a subtle acidic bouquet, in which touches of floral aromas with a very slight bitter sensation are mixed together with a low acidic piquant taste because of the salt.''"
Today, Laguiole is made in three different ''
départements
A department (, ) is an administrative or political division in several countries. Departments are the first-level divisions of 11 countries, nine in the Americas and two in Africa. An additional 10 countries use departments as second-level div ...
'':
Aveyron
Aveyron (; oc, Avairon; ) is a department in the region of Occitania, Southern France. It was named after the river Aveyron. Its inhabitants are known as ''Aveyronnais'' (masculine) or ''Aveyronnaises'' (feminine) in French. The inhabitants ...
,
Cantal
Cantal (; oc, Cantal or ) is a department in the Auvergne-Rhône-Alpes region of France, with its prefecture in Aurillac. Its other principal towns are Saint-Flour (the episcopal see) and Mauriac; its residents are known as Cantalians (fren ...
and
Lozère
Lozère (; oc, Losera ) is a landlocked department in the region of Occitanie in Southern France, located near the Massif Central, bounded to the northeast by Haute-Loire, to the east by Ardèche, to the south by Gard, to the west by Aveyron, ...
by the coopérative ''Jeune Montagne''. It is the only producer currently licensed to produce this cheese. With a 45% fat content, Laguiole has a pressed, uncooked paste made exclusively from raw, unpasteurized
French Simmental or
Aubrac Aubrac is a small village in the southern Massif Central of France. The name is also applied to the surrounding countryside, which is properly called L'Aubrac in French. The Aubrac region has been a member of the Natura 2000 network since August 20 ...
cow's milk collected between May and October above 800m altitude. 666 tonnes were produced in 1998 (-9.14% since 1996) from 20,000 - 30,000 litres of milk collected from 79 different farms.
The Tome weighs and is distinguished by a bull sign and its name stamped on the rind, as well as by an aluminum identification plaque. Its production process starts with renneting before the curd is pressed in two consecutive stages. Maturing takes at least six months and may be as long as twelve months. The rind is natural and thick, the straw-colored paste supple and firm, and the texture rich and creamy.
Recommended wines: Fruity red wines such as the Marcillac, Cahors or Etraygues.
Traditionally, Tome (or Tomme) de Laguiole is one of the principal ingredients in
Aligot
Aligot ( oc, Aligòt) is a dish made from cheese blended into mashed potatoes (often with some garlic) that is made in L'Aubrac (Aveyron, Cantal, Lozère, Occitanie) region in the southern Massif Central of France. This fondue-like dish from the ...
(mash potatoes with cheese, cream and butter).
See also
*
List of cheeses
This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors dep ...
References
French products with protected designation of origin
French cheeses
Occitan cheeses
Cow's-milk cheeses
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