Laguiole
Name of Group of Producers
12210 Laguiole
Champs Elysées, 138
75008 Paris
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FORMAGGIO.IT Il Portale del Formaggio |
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Laguiole |
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Name of Group of Producers |
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Inspection Body | |
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Syndicat de Défense et de Promotion du Fromage de Laguiole 12210 Laguiole |
I.N.A.O. Champs Elysées, 138 75008 Paris |
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| Date of Registration: 06.08.08 | |||
| Pressed uncooked cow's milk cheese with a dry, brushed, thick rind; cylindrical in shape, about 40 em in diameter, 40 cm high, and weighing from 30 to 50 kg; at least 45% milk fat. Produced in some forty communes of the Aubrac Plateau straddling the Aveyron, Cantal and Lozere departements. Cheesemaking in this area can be traced back to the 4th century. From the 12th century on the abbeys of Aubrac and Bonneval planned cheesemaking so as to set aside some of the summer's milk to feed the winter pilgrims and the nearby farmers followed suit. The cheese, reflects the landscape of its region. It resembles the stones that make up the pillars of the romanesque churches of France's heartland, the Massif Central, which were likewise the results of the passion of the pilgrims on their way to Saint James of Compostello. In 1897 the mountain cheesemakers banded together to form a Sales Association (Syndicat de Vente), which was changed to a Defence Association (Syndicat de difence) in 1939. The designation was recognized in 1961. Made exclusively from renneted whole raw cows milk: the curd is cut up and put under a press for a first maturation; after the second milling the mass is salted and placed in a mould, then pressed gradually over a long period. Ripened in cold, damp ripening rooms at least four months. | |||
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Cheeses PDO-PDI | France | Tipical cheeses |  |