The first thing we notice about this cheese is its difficult pronunciation; the "g" is not pronounced, one says "layole". Local history 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. This word comes from buron, a mountain hut. The cheese dates back many centuries; Pliny the Elder (23-79) mentioned that there was a cheese production in this region. The AOC was granted in 1976. The village is also known for its world famous knives'.The Laguiole. The supple pate melts once in the mouth, revealing a sharp and faintly sour flavour. The taste is complex and slightly perfumed. A cheese of great character. The laguiole has a thick, dry, greyish/orange rind with a golden pate that is firm, smooth and supple with a yellow hue.

200 g
(7 Ozs)
4 months For US deliverymaturing extended over 60 days

Pairing wine

Light red wine: Bergerac (Merlot, Cabernet-Sauvignon grapes)Dry white wine: Gaillac (Mauzac, L'En de L'El grapes)

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