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Laguiole AOP

      Laguiole PDO
      Tome de Laguiole













The Laguiole PDO is a cheese produced with whole milk from cows of Aubrac or French Simmental breeds, coming from farms located in the Aubrac region.

The production area of Laguiole PDO includes only 60 municipal areas of Aubrac and three departments: Aveyron, Cantal and Lozère, in the regions of Midi-Pyrenees, Auvergne and Languedoc-Roussillon.

The origin of Laguiole PDO goes back to ancient times. Pliny had already mentioned its production, whilst some books of the 4th century mentioned it clearly. The monks established the final production method, transforming the milk produced in summer into cheese which could be eaten in winter. At that time, the production area included only the Aubrac uplands.

Laguiole PDO, which is characterized by a brand portraying a bull with the writing Laguiole on the rind, is famous due to the characteristic flavour of its paste which is due to the grass of summer pasture and to the winter fodder of milk cows consisting exclusively of hay coming from the geographic area of designation.



Description



Laguiole PDO has a cylindrical shape with 40 cm of diameter and 40 cm of height and a weight going from 45 kg to 48 kg. Its paste is straw yellow colour, soft and compact. The rind, measuring 3 mm, has a colour which spans from light orange-white to light brown depending on ripening. It has an aromatic flavour, slightly acid, herby and piquant.



Cooking



The Laguiole PDO is conserved in the least cold compartment of the refrigerator, sealed in its original package. It must be tasted at room temperature, so it must be taken from the refrigerator about half an hour before eating. It is ideal at the end of a meal, but it is also used to prepare some dishes of the traditional cuisine of Aubrac like the aligot (melted cheese blended into mashed potatoes, often with some garlic). Laguiole PDO is perfect with the fruity red wines of the region, like Marcillac, the wine of Entraygues and Fel, and Costières de Nîmes.




Certification



PDO (Protected Designation of Origin)(ES). Protected designation of origińe (PDO) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. Year of registration 2008

AOC (Appellation d'origine contrôlée)(Fr). Year of registration 1961


Vegetarian



  No


Dietary product



  No


Lactose-free product



  No



NUTRITIONAL VALUE




Calories



   371 kcal per 100 gr.


Protein



   24.7 gr. per 100 gr.


Fats



   30.3 gr. per 100 gr.


Fat in dry matter



   45 %


Carbohydrates



   0.18 gr. per 100 gr.


Saturated acids



   19 gr. per 100 gr.



MACRONUTRIENTS




(Ca) Calcium



  759 mg. ( 14% )*


(K) Potassium



  97.8 mg. ( + 11% )*


(Mg) Magnesium



  25.7 mg. ( 27% )*


(P) Phosphorus



  478 mg. ( 4% )*



Dietary element




(Cu) Copper



  90 mcg. ( + 29% )*


(Fe) Iron



  0.54 mg. ( 46% )*


(Mn) Manganese



  0.04 mg. ( 60% )*


(Se) Selenium



  5.44 mcg. ( 65% )*


(Zn) Zinc



  4.1 mg. ( + 2% )*



VITAMINS




(A) Retino.



  140 mcg. ( 51% )*


(B9) Folatsin..



  19.4 mcg. ( + 2% )*


(E) Tocopherol



  0.5 mg. ( 0% )*


*(the difference from the average value)



Statistics



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192 -  All individual visits
07 01 2017 -  Date of publication of this article


Laguiole PDO. Foto № 1
Laguiole PDO. Foto  № 2



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