Laguiole (French Raw Cow's Milk Cheese)
With a somewhat cheddary aroma, and a complex flavor that is lightly mineral, floral, sharp and faintly sour on the palate, Laguiole makes a great table cheese and an excellent ingredient in the kitchen.
To keep this perishable product at its best, expedited shipping is required
With the same name as the famous French knives of the same region, one might think that the name of this cheese would roll off the tongue. The trick is to pronounce the 'gui' as a 'y' and say "layoule". History of the region tells us the cheese was first made at the monastery in the mountains of Aubrac, situated in the heart of the Massif Central. The monks taught their method to the buronniers who lived on the mountain in small huts called buron.
As with similar cheeses Cantal and Salers, Lagioule is an uncooked and pressed cheese with a thick, dry, greyish/orange rind and a dense golden interior that maintains a good bit of moisture and creates a very supple texture. It has a somewhat cheddary aroma, and a complex flavor that is lightly mineral, floral, sharp and faintly sour on the palate. It makes a great table cheese and an excellent ingredient in the kitchen.
Photo by Suzie Yates
|Country of Origin||France|
|Type of Milk||Cow|
Serving and Caring for your cheese
Caring for Your Cheese
How much cheese should I buy?
We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.
How should I serve my cheese?
You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.
Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.
Can I eat the rind?
Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.
What do I do about the mold on my cheese?
Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.
How do I store my cheese?
Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.
How do I wrap my cheese?
Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).