Laguiole Fermier

An imposing cheese, as round as a barrel, with a massive, ashen granite rind.

The Massif Central is made up of medium-sized mountains in the heart of France, whose climate can be harsh, which is the origin of its large cheeses, locally known as Fourme, such as Salers, Cantal, and of course Laguiole, all of which are made to be kept in reserve over the long, cold months.

Laguiole cheese comes from Aubrac, a high basalt plateau between 800 and 1400 meters above sea level, shaped by the milk of Aubrac and Simmental cows. Only one cooperative and two farmers produce this PDO cheese. A fairly strict set of specifications governs its manufacture, and for once appellation laitière and appellation fermière have similar qualities in our eyes.

This 40 kg Fourme is an imposing cheese, as round as a barrel, with a massive, ashen granite rind. The paste is straw-yellow, sometimes ivory, and supple, a tenderness it retains despite prolonged ripening. It’s a cheese that never leaves you indifferent, even when you’re young and the flavors are already strong, with a beautiful salinity, a floral touch and a pleasantly slight bitterness. Over time, the cheese gains in strength, with notes of dry hay and toasted almonds, and lingering aromas. The milkman is generally a little gentler, while the farmer is often wilder. It’s an uncompromising cheese, which can be appreciated or disconcerted.