Laguiole has always been a “fromage de garde.” For a long time its production was seasonal, and it benefited from a cold storage technique.
The dry maturation of Laguiole cheese transpires in a damp cellar for three to six months.
The beautiful pale yellow, creamy texture of the Fourme de Lagioule is made with the robust Aubrac cow’s milk collected in the mountains from late May to mid-October.
Laguiole has a cylindrical shape of 40 cm in diameter, 35-40 cm tall and weighs between 30 and 40 kg.
There are similarities between Cantal and Laguiole, as they are in fact cousins, both uncooked pressed cheeses, molded into fourmes of a respectable size, but they are not twins.
Cantal is a cheese that can be eaten relatively young, while the Laguiole, traditionally kept at high altitude, has positioned itself as a “fromage de garde.” The AOP requires at least four months maturation and today most of the production is sold between 9 and 18 months.
Its texture: Supple, melts in the mouth
Its taste: Milky and intense depending on age
Its flavor: Strong with nutty flavors
Unpasteurized milk of cow, Salt