Laguiole (, locally ), sometimes called Tome de Laguiole, is a pressed uncooked
French cheese from the plateau of
Aubrac, situated between 800 - 1400m, in the region of
Aveyron
Aveyron (; ) is a Departments of France, department in the Regions of France, region of Occitania (administrative region), Occitania, Southern France. It was named after the river Aveyron (river), Aveyron. Its inhabitants are known as ''Aveyro ...
in the southern part of
France
France, officially the French Republic, is a country located primarily in Western Europe. Overseas France, Its overseas regions and territories include French Guiana in South America, Saint Pierre and Miquelon in the Atlantic Ocean#North Atlan ...
. It takes its name from the small town of
Laguiole and has been protected under the French
Appellation d'Origine Contrôlée
In France, the ''appellation d'origine contrôlée'' (, ; abbr. AOC ) is a label that identifies an agricultural product whose stages of production and processing are carried out in a defined geographical area – the ''terroir'' – and using ...
(AOC) since 1961 and a
Appellation d'origine protégée 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'':
Aveyron
Aveyron (; ) is a Departments of France, department in the Regions of France, region of Occitania (administrative region), Occitania, Southern France. It was named after the river Aveyron (river), Aveyron. Its inhabitants are known as ''Aveyro ...
,
Cantal
Cantal (; or ) is a rural Departments of France, department in the Auvergne-Rhône-Alpes Regions of France, region of France, with its Prefectures in France, prefecture in Aurillac. Its other principal towns are Saint-Flour, Cantal, Saint-Flou ...
and
Lozère
Lozère (; ) is a landlocked Departments of France, department in the Regions of France, region of Occitania (administrative region), Occitanie in Southern France, located near the Massif Central, bounded to the northeast by Haute-Loire, to the ...
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 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 (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
{{france-cheese-stub