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Laguiole (French pronunciation: [laɡjɔl], locally [lajɔl]), sometimes called Tome de Laguiole, is a pressed uncooked French cheese from the plateau of Aubrac, situated at between 800 - 1400m, in the region of Aveyron in the southern part of France. It takes its name from the small town of Laguiole and has been protected under the French Appellation d'Origine Contrôlée (AOC) since 1961 and a Appellation d'origine protégée since 1996. Laguiole is said to have been invented at a monastery in the mountains of Aubrac in the 19th century. According to historical accounts, the monks passed down the recipe for making this cheese from cattle during the alpages to the local buronniers, the owners of burons, or mountain huts. 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 départements: Aveyron, Cantal and Lozère by the coopérative Jeune Montagne. It is the only producer currently licensed to produce this cheese. With a 45% fat content, Laguiole has a pressed, uncooked paste made exclusively from raw, unpasteurized French Simmental or Aubrac cow's milk collected between May and October above 800m altitude. 666 tonnes were produced in 1998 (-9.14% since 1996) from 20,000 - 30,000 litres of milk collected from 79 different farms. 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).

Article Title : Laguiole cheese
Article Snippet :locally [lajɔl]), sometimes called Tome de Laguiole, is a pressed uncooked French cheese from the plateau of Aubrac, situated at between 800 - 1400m, in the
Article Title : Swiss cheeses and dairy products
Article Snippet :that time. As the words Käse, fromage and formaggio come from the Latin caseus and caseus formaticus ("cheese made in a form"), it is likely that the
Article Title : Aubrac cattle
Article Snippet :vaches de l'Aubrac: La race aubrac (in French). Le syndicat de défense et de promotion du fromage de laguiole A.O.C. - A.O.P. Accessed November 2016.
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Article Snippet :Cervelle de canut (literally, "silk worker's brains") is a cheese spread/dip made of a base of fromage blanc, seasoned with chopped herbs, shallots, salt,
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Article Snippet :– Page 32 2009 "les fromages à pâte molle à croûte lavée (la croûte subit, au cours de l'affinage, des lavages et des brossages à l'origine d'un goût
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Article Snippet :left the Diet in 1839 and set up a second government in Sierre. In the same year, the episode of the Guerre du Fromage (Cheese War) also highlighted the
Article Title : Jean-Pierre Gilson
Article Snippet :Traces 1918–2018. Office de tourisme du Pays noyonnais, 2018. Fromages et vins. Foire aux fromages et aux vins, Compiègne, 2019. Lilles-Nice. WYZ bike Challenge
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Article Snippet :rédigé par Gaspard Ambuel, dit Collinus, médecin et pharmacien à Sion. Concernant les fromages utilisés, on y apprend qu'ils sont "savoureux, gras, doux et
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Article Snippet :les spécialités fumées et/ou salées, ainsi qu'une grande diversité de fromages "Fleish-und Wurstwaren" [Meat and sausages]. Culinary Heritage of Switzerland
Article Title : Lyonnaise cuisine
Article Snippet :spread/dip named for the "brain of the silkworker". The dish has a base of fromage blanc, seasoned with chopped herbs, shallots, salt, pepper, olive

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