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.