Laguiole cheese

Laguiole, also known as Tome de Laguiole, is a pressed uncooked French cheese from the Aubrac plateau in the Aveyron region. It has been protected under French appellation d'origine contrôlée since 1961 and as an appellation d'origine protégée since 1996. The cheese is said to have been invented at a monastery in the 19th century, with the recipe passed to local buronniers. It is made exclusively from raw, unpasteurised milk of French Simmental or Aubrac cows, collected between May and October above 800 metres altitude. The cheese has a 45% fat content and a natural thick rind, with a supple, firm paste that is rich and creamy.