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Weight: 400
Maturation: At least 4 months
Cheese Type: Uncooked, pressed cheese in linen cloth
Known since the 12 th Century as it was produced by the monks in Aubrac area, Laguiole is an exceptional seasonal cheese produced only during the grazing period. Rich, floral and buttery with a hint of dry hazelnut aroma, Laguiole is definitely a cheese for connoisseurs or adventurous persons with its intense fragrance and its long lasting flavour in the mouth.
Wine Pairing:
Red wines (Saint-Estephe, Pomerol),
White wine (Vouvray, Condrieu)
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