Laquiole has been made in the Auvegne region since 4th Century BC and was described by Pliny the Elder. Named after a village on the plateau of Aubrac, "burronniers" have been making this cheese in "burrons" (mountain huts) for centuries. Laguiole is produced almost exactly the same way as Cantal. However, unlike Cantal, Laguiole is aged longer; has a firmer, tighter texture; and a tangier, sharper flavor. Hints of the mountain grass such as gentian, violet, fennel, and thyme are also detectable.
Today, only five "buronniers" exist, Laguiole is mainly made by cooperatives in this region. Traditionally, it was made from the milk of Salers and Aubrac cattle. Holsteins were introduced to increase yield. They found that this milk changed the flavor too much and are now using a Swiss breed, Pie-Rouge-d-l'Est, which has been more successful. Despite the changes that have occurred over time, this cheese is still an unforgettable crumbly, moist, tangy cheese. Made with raw milk, this cheese has the unmistakable taste of the countryside. As the cheese ages, natural blue veining occurs, starting at the corners of the wheel and going inward. This is a normal part of this cheese's life cycle and should not be a cause for alarm. The mold is perfectly edible, just like the blue in Roquefort or Gorgonzola. Enjoy Laguiole with pears or apples, crusty bread, saucisson, prosciutto, or smoked ham. Try pairing Laguiole with a strong wine such as Cotes du Rhone, Hermitage, or Cotes du Fontannais.
- Made from unpasteurized cow's milk.
- Whole form is 50 pounds.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.