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The Tome weighs 40–50 kg (88–110 lb) 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
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since 1996. 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.
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It is thus surprisingly tender on the palate leaving a persistently wettish sensation. Its first hazelnut taste quickly transforms into a subtle acidic bouquet, in which touches of floral aromas with a very slight bitter sensation are mixed together with a low acidic piquant taste because of the
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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.
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cow's milk collected between May and
October above 800m altitude. 666 tonnes were produced in 1998 (-9.14% since 1996) from 20,000 - 30,000 litres of milk collected from 79 different farms.
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334:. It is the only producer currently licensed to produce this cheese. With a 45% fat content, Laguiole has a pressed, uncooked paste made exclusively from raw, unpasteurized
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Traditionally, Tome (or Tomme) de
Laguiole is one of the principal ingredients in
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384:"Fromage du mois de mai : le Laguiole ! Venez découvrir"
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409:"Laguiole: infos, nutrition, saveurs et qualité du fromage"
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French products with protected designation of origin
272:, situated at between 800 - 1400m, in the region of
60:. Unsourced material may be challenged and removed.
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353:(mash potatoes with cheese, cream and butter).
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312:Today, Laguiole is made in three different
280:. It takes its name from the small town of
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120:Learn how and when to remove this message
284:and has been protected under the French
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286:Appellation d'Origine Contrôlée
45:needs additional citations for
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382:Brisson, Pierre (2016-05-30).
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290:Appellation d'origine protégée
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958:. You can help Knowledge by
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413:Produits Laitiers de France
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676:Sainte-Maure de Touraine
276:in the southern part of
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235:Related media on Commons
288:(AOC) since 1961 and a
897:-related article is a
641:Pouligny-Saint-Pierre
247:French pronunciation:
1030:French cuisine stubs
576:Fourme de Montbrison
561:Crottin de Chavignol
388:Paroles de Fromagers
268:from the plateau of
260:), sometimes called
54:improve this article
950:This article about
757:DĂ©lice de Bourgogne
656:Rigotte de Condrieu
330:by the coopérative
1020:Cow's-milk cheeses
862:Vacherin Mont d'Or
707:Baguette laonnaise
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752:DĂ©lice d'Argental
695:Non-AOC varieties
297:french-cheese.com
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149:Country of origin
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69:"Laguiole cheese"
18:Laguiole (cheese)
16:(Redirected from
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43:This article
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27:French cheese
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1025:Cheese stubs
960:expanding it
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732:Cancoillotte
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416:. Retrieved
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159:Region, town
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110:October 2022
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52:Please help
47:verification
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772:Explorateur
626:Ossau-Iraty
556:Coulommiers
496:Bleu de Gex
390:(in French)
219:Named after
202:6-12 months
183:Pasteurized
999:Categories
827:Rochebaron
817:Port Salut
661:Rocamadour
621:Neufchâtel
418:2022-09-29
394:2022-09-29
369:References
254:, locally
199:Aging time
80:newspapers
797:Mimolette
777:Faisselle
747:Clochette
666:Roquefort
651:Reblochon
616:Mâconnais
601:Mont d’Or
596:Maroilles
546:Chevrotin
536:Chabichou
526:Camembert
476:Abondance
194:semi-hard
832:Sarasson
822:Raclette
686:Valençay
646:PĂ©lardon
581:Laguiole
566:Époisses
541:Chaource
486:Beaufort
357:See also
282:Laguiole
243:Laguiole
223:Laguiole
167:Laguiole
135:Laguiole
787:Gaperon
742:Chaumes
727:Cabécou
631:Picodon
611:Munster
606:Morbier
591:Livarot
586:Langres
521:Brocciu
320:Aveyron
274:Aveyron
210:French
191:Texture
163:Aveyron
94:scholar
895:cheese
792:Metton
767:Etorki
681:Salers
531:Cantal
351:Aligot
340:Aubrac
328:Lozère
324:Cantal
278:France
270:Aubrac
153:France
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954:is a
893:This
551:Comté
481:Banon
306:salt.
101:JSTOR
87:books
956:stub
899:stub
717:Brie
326:and
214:1961
177:Cows
73:news
468:AOC
338:or
212:AOC
56:by
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186:No
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