Laguiole
On the Aubrac plateau, monks made this cheese as early as the 12th century, in burons, stone huts used during summer grazing. It is made from the milk of Aubrac and Simmental cows. Its fresh curd is the essential ingredient of aligot.
- Milk: Cow
- Family: Pressed, uncooked
- Origin: Aubrac (Aveyron), France
- Best season: June – October
Ripening
Ripened for at least 4 months, up to more than a year.
What to serve it with
Potatoes and garlic, in aligot