Laguiole : The famous AUBRAC cheese 

Cow's milk cheese

AOC since 1961

And to think that this cheese, which could weigh up to 50 kg, almost disappeared during the years of rural exodus before it obtained

the AOC status. Thankfully, a cooperative made extra efforts to ensure that this semi-hard cheese, produced since the 12th century, does not disappear. Made with milk from cows reared on the Aubrac plateau, Laguiole is produced all year round and ripens for a minimum of four months. It keeps well and it gets to be tastier when matured for ten months. From the early stage of production, Laguiole is a key ingredient in Aligot, a mixture of mashed potato, garlic and cheese. Delicious....