LAGUIOLE,a famous knife and an Aoc cow's milk cheese from Aubrac

Laguiole Travel Blog

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Laguiole,a cylindric cow's milk cheese and the name of a famous knife

                             Laguiole cheese ,with a 45% fat content, is a pressed,uncooked,raw,unpasteurised cow's milk cheese made with the milk of French Simmenthal and Aubrac cows collected between May and October .It is produced in Aubrac region,a balsatic plateau with a flagrant and various vegetation, at between 800-1500 m in the departments of Aveyron,Lozère and Cantal.

                             It has a cylindric shape,40 cm in diameter and height, weights 45 to 48 kg.Its natural  thick rind bears its stamped name,a bull and an aluminium identification badge.The production process follows the traditional methods of the Cantalès,the ancient Master cheesemakers:the curd is broken up,pressed,then broken up again after a short maturing stage of 12 hours.The paste is then salted,moulded,pressed again and aged in cellars at least four months.The cheese has a thick rind of at least three mm,a straw-coloured paste supple and firm,a straight flavour.

Wine pairing:a red Cahors.








rintjez says:
Posted on: Aug 17, 2009
Chokk says:
I only knew the knife:) The cheese looks good
Posted on: Aug 16, 2009
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