PDO Laguiole, while and raw milk from Aubrac

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.

  • lait-vache
    Cow’s milk
  • AOP
  • thermometre
    Raw milk
  • fromages
    Pressed uncooked cheese
Key figures
  • 74 Milk producers
  • 5 Farmhouse producers
  • 2 Production plants
  • 630 Tons marketed in 2020

Our tasting tips

Accords gourmands

Food pairings

Alcohol abuse is harmful to your health.

Drink in moderation.

Brut champagne
Dark beer
Peated Islay whisky
Jura red wine
Loire red wine
Bordeaux red wine
Champagne red wine
Demi-sec Champagne
Rosé Champagne

Organoleptic characteristics


A large cheese weighing around 50kg. When cut it has a nice regular rind and a yellow paste reflecting the richness and floral diversity of the Aubrac region



Firm, supple and creamy



Depending on the stage of maturing, it can have milky, buttery, cut fresh grass or dried fruits notes.



Laguiole is made from whole raw milk and melts in the mouth. It is a natural and vibrant cheese whose flavours evolve as it ages. The milky and buttery notes of yellow Laguiole (4 months) give way to fruity and grassy notes before, after 1 year, notes more typical of extended ripening emerge.