Laguiole sometimes called Tome de Laguiole, is a French cheese from the plateau of Aubrac

Aubrac

Aubrac is a town in the southern Massif Central of France. The name is also applied to the surrounding landscape, which is properly called L'Aubrac in French. The Aubrac region has been a member of the Natura 2000 network since August 2006...

, situated at between 800 - 1500m, in the region of Aveyron in the southern part of France

France

The French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...

. It takes its name from the little village Laguiole

Laguiole

Laguiole is a commune in the Aveyron department in southern France.It is known for its Laguiole cheese, which has an Appellation d'Origine Contrôlée , and as the birthplace of the Laguiole knife. The name of the village comes from la gleisòla, meaning a little church.-Population:-References:*...

 and has been protected under the French Appellation d'Origine Contrôlée

Appellation d'Origine Contrôlée

Appellation d’origine contrôlée , which translates as "controlled designation of origin", is the French certification granted to certain French geographical indications for wines, cheeses, butters, and other agricultural products, all under the auspices of the government bureau Institut National...

 (AOC) since 1961 and by the amended decree in 1986. Laguiole is said to have been invented at a monastery in the mountains of Aubrac in the 19th century. According to historical accounts, the monks passed down the recipe for making this cheese from cattle during the alpages to the local buronniers, the owners of burons, or mountain huts.

Today, Laguiole is made in three different départements: Aveyron

Aveyron

Aveyron is a département in southern France named after the Aveyron River.- History :Aveyron is one of the original 83 departments created during the French Revolution on 4 March 1790....

, Cantal

Cantal

Cantal is a department in south-central France. It is named after the Cantal mountain range, a group of extinct, eroded volcanic peaks, which covers much of the department. Residents are known as Cantaliens or Cantalous....

 and Lozère

Lozère

Lozère , is a department in southeast France near the Massif Central, named after Mont Lozère.- History :Lozère is one of the original 83 departments created during the French Revolution on March 4, 1790...

 by the coopérative Jeune Montagne. They are the only ones who are licensed to produce this cheese. With a 45% fat content, Laguiole has a pressed, uncooked paste made exclusively from raw, unpasteurized French Simmental

French Simmental

-History:The breed originates from Simmental cattle from Switzerland. They were imported to France at the beginning of the 20th century. In 1930, the stud book was opened. The breed was named Eastern red pied. ....

 or Aubrac

Aubrac Cattle

The Aubrac is a very old French breed of cattle used for beef. Tan in color, with long lyre-type horns, Aubracs are a tough breed with high resistance to disease, high longevity and easy calving...

cow's milk collected between May and October at more than 800m altitude. 666 tonnes were produced in 1998 (-9.14% since 1996) from 20,000 - 30,000 litres of milk furnished from 79 different farms.

The Tome weighs 40-50kg and is distinguished by a bull sign and its name stamped on the rind, as well as by an aluminum identification plaque. Its production process starts with renneting before the curd is pressed in two consecutive stages. Maturing takes at least six months and may be as long as twelve months. The rind is natural and thick, the straw-colored paste supple and firm, and the texture rich and creamy.
Recommended wines: Fruity red wines such as the Marcillac, Cahors or Etraygues.