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PDO
What’s that again?
Dairy PDO, Protected Designation of Origin
Committed men and women
53000
Certified quality
6000
JOURNEY TO THE HEART OF THE PDO REGION :
choose a region and find out about each of the 51 cheeses, butter and creams
PDO De
of the week
Laguiole
It is astonishing to think that a cheese that can weigh up to fifty kilos almost became extinct during the years of rural exodus just before it secured Controlled Designation of Origin status. Fortunately, a cooperative worked valiantly to ensure that this pressed uncooked cheese that has been made since the 12th century was not forgotten. It is made with whole and raw milk from cows bred on the Aubrac plateau and is produced all year round before being ripened for at least four months. It is regarded as a cheese that keeps well and it is even better after ten months of maturing. At its first production stage, the hard pressed curd known as Tome fraîche de l’Aubrac is known to be used in Aligot de l’Aubrac, a mashed potato-based dish.
