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.
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.
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.
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
371 kcal per 100 gr.
24.7 gr. per 100 gr.
30.3 gr. per 100 gr.
0.18 gr. per 100 gr.
19 gr. per 100 gr.
759 mg. ( – 14% )*
97.8 mg. ( + 11% )*
25.7 mg. ( – 27% )*
478 mg. ( – 4% )*
90 mcg. ( + 29% )*
0.54 mg. ( – 46% )*
0.04 mg. ( – 60% )*
5.44 mcg. ( – 65% )*
4.1 mg. ( + 2% )*
140 mcg. ( – 51% )*
19.4 mcg. ( + 2% )*
0.5 mg. ( 0% )*
*(the difference from the average value)
5,7 - Individual visits per month (average)
139 - All individual visits
07 01 2017 - Date of publication of this article