What is Laguiole?
A firm pressed raw-milk cheese from the Aubrac plateau of Aveyron, produced in large cylinders weighing 25–50 kg. Made exclusively from the milk of Simmental or Aubrac cattle. Aged for a minimum of 4 months and up to 2 years for reserve versions. An essential ingredient in the traditional Auvergnat dish aligot, a melted cheese and potato purée. The name is also associated with the famous Laguiole knife made in the same region.
Taste, aroma, and texture
Firm and dense, with a thick natural grey-brown rind. The straw-yellow paste is slightly grainy and supple when young, becoming more crumbly and crystalline with extended ageing. It melts exceptionally well — the key to aligot’s characteristic stretchy pull.
Lactic, earthy, and herbal notes are all clearly present in balanced measure, creating a clean alpine bouquet. Fruity notes are noticeable, while animal notes remain faint. No smoky character. Develops greater depth and complexity with extended ageing.
Cheesepedia taste profile
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A general profile can describe Laguiole, but it cannot know how closely the cheese fits your preferences. Cheesepedia Premium compares this profile with your personal taste profile and lets you evaluate cheeses side by side.
See your personal matchHow to enjoy it
- Melted into aligot or rustic potato dishes.
- Sliced into sandwiches or farmhouse-style cheese plates.
- Grated over soups, pasta, or baked vegetables.
- Served with cured meats, pickles, and country bread.
What pairs with Laguiole?
Classic serving companions from the Cheesepedia catalog.
- Salted Cracker
- Grissini
- Butter Cracker
- Whole Wheat Cracker
- Sesame Cracker
Find the right wine in Cheesepedia
Cheesepedia uses an expert-designed algorithm that compares the cheese's taste, intensity, and production profile with the wine's body, acidity, tannin, and sweetness. Wine pairings are not generated by AI.
See wine pairings for LaguioleStory and origin
Produced on the Aubrac plateau since the 13th century by monks of the Laguiole abbey, who taught local farmers the techniques. It is one of the key cheeses of the Auvergne tradition. It has held AOC status since 1961, making it one of France’s earliest protected cheeses.
Storage and serving
- Store in the fridge, wrapped or vacuum-packed.
- Air travel: suitable, especially if vacuum-packed.
Profile sources and methodology
This page uses the same curated record as the Cheesepedia mobile app. Production-style and designation references provide context; they do not imply endorsement of Cheesepedia.
