Laguiole cheese
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Laguiole | |
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AOC 1961 | |
Named after | Laguiole |
Related media on Commons |
Laguiole (French pronunciation:
french-cheese.com describes the flavor as:
- "It is thus surprisingly tender on the palate leaving a persistently wettish sensation. Its first hazelnut taste quickly transforms into a subtle acidic bouquet, in which touches of floral aromas with a very slight bitter sensation are mixed together with a low acidic piquant taste because of the salt."
Today, Laguiole is made in three different
The Tome weighs 40–50 kg (88–110 lb) and is distinguished by a bull sign and its name stamped on the rind, as well as by an aluminum identification plaque. Its production process starts with renneting before the curd is pressed in two consecutive stages. Maturing takes at least six months and may be as long as twelve months. The rind is natural and thick, the straw-colored paste supple and firm, and the texture rich and creamy. Recommended wines: Fruity red wines such as the Marcillac, Cahors or Etraygues.
Traditionally, Tome (or Tomme) de Laguiole is one of the principal ingredients in Aligot (mash potatoes with cheese, cream and butter).
See also
References
- ^ Brisson, Pierre (2016-05-30). "Fromage du mois de mai : le Laguiole ! Venez découvrir". Paroles de Fromagers (in French). Retrieved 2022-09-29.
- ^ "Laguiole: infos, nutrition, saveurs et qualité du fromage". Produits Laitiers de France. Retrieved 2022-09-29.