Spot­light on cheese: Laguiole

Living France - - À LA MAISON -

On 12 March, hik­ers con­vene for the an­nual ‘Traces du Fro­mage Laguiole AOP et de l’aligot de l’Aubrac’ in Au­vergne. The 20km hike takes par­tic­i­pants across the stun­ning Aubrac plateau, home to the mag­nif­i­cent cows of the same name, stop­ping along the way to sam­ple the much-loved Laguiole cheese ( pic­tured right) and aligot.

A des­ig­nated AOC-AOP cheese, Laguiole is made from un­cooked whole milk from Aubrac or Sim­men­tal cows. Some 700 tonnes are pro­duced ev­ery year, mostly from the Je­une Mon­tagne co­op­er­a­tive. The high Aubrac plateau is home to var­ied and fra­grant veg­e­ta­tion which adds to the cheese’s dis­tinct taste.

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