Fourme de Laguiole
The production of Fourme de Laguiole started in the Aubrac region of France and was restricted to it for a long time. But now three regions of France, namely Aveyron, Cantal, Lozere also manufacture this cheese. The cheese is also known by other names such as Laguiole-Aubrac and Laguiole. The cheese gained the A.O.C status in 1961. The cheese is prepared with the methods used by herdsmen known as cantalès. They lived in the Aubrac region of France, where they grazed their giant herds of cows and produced the cheese in mazucs. The initially matured cheese is known as tomme fraîche. This cheese is used to prepare a dish known as aligot, which is famous in France. The dish is a mixture of cheese and boiled, mashed potatoes. The cheese takes about 4 to 12 weeks to become fully ripened. The milk of the cheese comes from cows grazed in the Aubrac region or the Simmental breed. First the curd is mixed, pressed and mixed. Salt is added, broken up, moulded in a special cloth and then pressed again. The colour of the rind is dry, white and orange, which grows darker as the cheese matures. A fully ripened Laguiole cheese is firm, semi hard in texture and yellow in colour. The taste ranges from either gentian or to liquor. It has a slight lactic smell.