8.22€
- French AOC cheeses
- Goat's milk cheese
- Cow's milk cheese
- Ewe's milk cheese
- Cheeses in season
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3 items minimum
7.81€ 300g
Its aspect
Rind naturally dry, white and orange, grows darker with time. Firm, semi-hard, yellow cheese. Wide range of tastes. Taste of gentian, and sometimes liquorice. Light lactic smell, penetrating bouquet.
Its maturing
4 to 12 months. Whole, raw milk, from cows of Simmental or Aubrac breed. Curd mixed, pressed, and then grinded again. The cheese is then salted, broken up and put into a mould with a special cloth. Pressed again.
Its history
Laguiole (pronounced « La-yole ») is made in a region called Aubrac. Aubrac straddles three different « departments » which meet up in the « Croix des Trois Eveques » (the Three Bishops Cross). This means that it is hard to decide whether this cheese comes from Auvergne, the Aveyron or the Lozère.
Laguiole is made according to methods used by the « cantalès ». These herdsmen, in charge of giant herds of Aubrac cows, lived and made their cheese in « mazucs ». This means that the making of this cheese resembles that of Cantal or Salers. It is also possible for Laguiole to be quite classically made in dairies.
The cheese that results from the first maturing is called « tomme fraîche », « fresh tomme »: this first cheese is what is used to prepare « aligot », a speciality from the Aubrac region.
To prepare this dish, cheese cut into slices is mixed into boiling potato mash, to create a creamy and stringy mixture. This delightful dish is eaten in by people in neighbouring regions.
