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Abbaye de Timadeuc
Abbaye du Mont des Cats
Abondance
Affidelice au Chablis
Appenzel
Aveyronnais
Beaufort
Bleu d'Auvergne
Bleu de Gex or Bleu du haut Jura
Bleu de Laqueuille
Bleu de Sassenage
Bleu des Causses
Bouyssou
Brie de Meaux
Brillat Savarin
Calva d'Auge
Camembert
Cantal
Cancoillotte
Cap Gris Nez
Cendre d'Olivet
Chambertin
Chaource
Coeur d'Arras
Coeur de Neufchatel
Comte
Coulommiers
Crayeux de Roncq
Cremeux de Saint Parthem
Cure Nantais
Dauphin
Delice des Fiouves
Ecir de l'Aubrac
Emmental
Epoisses de Bourgogne
Fourme d'Ambert
Fourme de Haute Loire
Fourme de Montbrison
Fourme de Rochefort
Fourmette Croix de Chazelle
Galette Lyonnaise
Gaperon
Gorgonzola
Goutte du Limousin
Grana Padano
Laguiole
Langres
Livarot
Maccagnetta alle Erbe
Machecoulais
Mascare
Mimolette
Morbier
Munster
Murol
Pas de l'Escalette
Pave d'Aremberg
Petit Morin
Pierre qui Vire
Pont l'Evêque
Provolone Piccante
Raclette
Reblochon
Rogeret
Romans Part Dieu
Saint Felicien
Saint Marcellin
Saint Nectaire
Saint Paulin
Salers
Soumaintrain
Stilton
Taleggio
Tamié
Tomme d'Auvergne
Tomme de Savoie
Tomme Fraîche
Trou du Cru
Vacherin du haut Doubs - Mont d'Or
Valdeon
Vieux Boulogne

 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.
HOW TO EAT YOUR CHEESE
How to cut your cheese
Buzet
From Milk
Season for indulging
AOC in
1961
Weight
45000 g
Affinage
4 to 18 months
Pate (dough)
Uncooked, pressed semi-hard cheese


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