| LAGUIOLE |
 Description:
The first thing we
notice about this cheese is its difficult pronunciation; the "g" is not
pronounced, one says "layole". Local history tells us the cheese was first made
at the monastery in the mountains of Aubrac, situated in the heart of the
Massif Central. The monks taught their method to the buronniers. This word
comes from buron, a mountain hut. The cheese dates back many centuries; Pliny
the Elder (23-79) mentioned that there was a cheese production in this region.
The AOC was granted in 1976. The village is also known for its world famous
knives c.The Laguiole.
Texture:
The cheese has a thick, dry,
greyish/orange rind with a golden pate that is firm, smooth and supple with a
yellow hue.
Taste:
The
supple pate melts once in the mouth, revealing a sharp and faintly sour
flavour. The taste is complex and slightly perfumed. A cheese of great
character. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| AOC
in |
 |
1961 |
| Weight |
 |
45000 g |
| Affinage |
 |
4 to 18 months |
| Pate
(dough) |
 |
Uncooked, pressed semi-hard cheese |
|
