Spotlight on cheese: Laguiole
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.