Auvergne · France
Laguiole.
Laguiole greets you with the aroma of Alpine hay and cool stone cellars before revealing a creamy, semi-hard paste that melts into buttery warmth on your tongue. Herbaceous and floral notes dance alongside a gentle tang and nutty depth, creating a cheese that tastes like the mountain pastures it comes from—sophisticated yet unpretentious, with a complexity that unfolds across the palate.
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The story
How it's made.
Why it tastes that way.
Laguiole takes its name from the small Aveyronnais town famous for its knives.
Monks at the Aubrac abbey began producing the cheese in the 12th century to feed pilgrims on the route to Santiago de Compostela. It received AOC in 1961 and is essential to the regional dish aligot (cheese-stretched mashed potatoes).
Production · spec
- Milk
- Cow · raw
- Family
- Hard
- Rind
- natural
- Age
- 4–24 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Laguiole's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Laguiole.
30 pairings across 8 categories.
Wine
Beer & Cider
Spirits
Where to find it
Cheese counters.
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