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Laquiole has been made in the Auvergne 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.
Size: 7.5 ounces Item: 1191S



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Latest Customer Reviews for Laguiole
By Jennifer
from Madison, Mississippi
on Jul 27, 2014
This cheese has a very pungent smell and taste. Great crumbled in salads or on a crustini with fig spread. Very versatile cheese. Love it.
By Teddy Bear
from Jacksonville, FL
on May 08, 2014
all wet whey, no cheese curds, a mess
I made the mistake of ordering this before and gave it a bad write-up, but not seeing it posted, I made the worse mistake of ordering again. It is liquid like soggy toothpaste in texture, so much so it comes in its own waterproof plastic bag in addition to the usual outer wrap. This is not a cheese but some Frenchman's bad ideas to get rid of wet whey.
By Berly
from Charleston
on Feb 14, 2013
Initially a little stand offish but with a few more bites, the salty Laguiole grew on my palette. A dab of Dalmatia Dried Fig Spread, and you will have a perfect combination of salty and sweet.
By wje
from NH
on Nov 27, 2011
Excellent cheese
A great cheese with a flavor of a strong cheddar overlaid with a bit of sourness and a fruity finish. Quite a complex flavor profile, but if you like cheese, you should love this.
By Daisy's Mom
from Richmond, VA
on Sep 12, 2010
Very good mountain cheese
A very good semi-hard cheese. The flavors of the countryside come through really well. I agree with the fruit pairings, but be careful that the wine you choose does not overpower the delicate flavor. A lighter red wine - Beaujolais or Givry - would go well.
By whipchop
from Streamwood, IL
on Apr 17, 2010
A classic!
A very traditional cheese that would enhance any cheese plate. A bit stronger than most, but not overwhelmingly so. Would be nice with a good red wine!
By Garance
from Savannah GA
on Oct 04, 2008
love in the afternoon
Suppose you played golf early in the morning, made love in the afternoon, then what?Champagne,good music,small bits of smoked salmon and the most sophisticated but rustic cheese: laguiole (pronounce lah-yol).Serve with good bread or unsalted crackers. Cut the cheese in thin slices. This cheese is admirable in taste and balance: not too strong, not crumbly,with a taste of country but yet really complex and sophisticated. Perfect.
By the slim female cycler
from Washington DC
on Mar 26, 2008
I really love this cheese
I loved this cheese so much I went back twice [...] in Washington DC to buy more. The funny thing is I dont even like cheese that much. I had a taste test of this cheese and loved and bought a sweet Dessert wine to accompany the Laguiole cheese. This cheese is wonderful for a non- cheese eater.Thank you
By Kay
from Beaufort, NC
on Dec 31, 2007
Luxuriate in Languiole!
It's well worth planning ahead for serving this cheese, as the flavor is much enhanced at room temperature rather than chilled. One to keep on hand all the time!
By Tiff
from PA
on Nov 24, 2007
This cheese..WOW is all I can say! It was sooooo good and it didnt have that bad after taste that many cheeses have! will buy again
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