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Flèche

Enter the world of dairy PDOs by watching our different mini-videos, discover this official badge of quality.

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PDO
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Dairy PDO, Protected Designation of Origin

Committed men and women

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JOURNEY TO THE HEART OF THE PDO REGION :

choose a region and find out about each of the 51 cheeses, butter and creams

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PDO De

of the week

Laguiole

Région : Occitanie

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.

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laguiole