French-cheese.com

Laguiole (pron. lah-e-ole) gets its name and its origin from a small town on the Aubrac plateau.  It’s a firm and golden cheese, under a thick rustic rind. Very similar in fact to its near-cousins Epoisses and Salers which is produced using the same manufacturing method, and with the same form and aspect.  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.  It is produced in only 3 French departments, and output volumes remain modest.  The Laguiole selected is all the more rare as it is refined on stone slabs, is a farm cheese with a raw milk base.