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Laguiole Classic French cow Milk Cheese

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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

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Region Auvergne
Country of Origin France
Type of Milk Cow
Flavor Profile Medium-strong
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