Laguiole 4 months - PDO cow's milk cheese
A cheese that reveals all the richness of raw whole milk from the Aubrac plateau.
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Laguiole (pronounced "layole" to make it sound like home) is a non-cut pressed cheese, made on the Aubrac plateau only from the raw, whole milk of Aubrac and Simmental cows. Strict specifications govern the feed (pasture grass and hay) and rearing conditions of these cows to guarantee the quality of the cheese.
Matured for at least 120 days in large 20 to 50 kg ants, Laguiole cheese is produced using traditional methods inherited from the monks and burghers of Aubrac.
The thick, dry rind is white to light grey in colour, turning amber as the cheese matures, and contains an ivory to straw-coloured paste with a soft but firm consistency. It is creamy and melts under the tongue. It has a fruity and milky taste, that will please almost everyone.
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