Perfect wine match: Marcillac


Laguiole (PDO)
And to think that this cheese, which could weigh up to 50 kg, almost disappeared during the years of rural exodus before it obtained the AOC status. Thankfully, a cooperative made extra efforts to ensure that this semi- hard cheese, produced since the 12th century, does not disappear. Made with milk from cows reared on the Aubrac plateau, Laguiole is produced all year round and ripens for a minimum of four months. It keeps well and it gets to be tastier when matured for ten months. From the early stage of production, Laguiole is a key ingredient in Aligot, a mixture of mashed potato, garlic and cheese.
Rocamadour
Roquefort
Bleu des Causses
Laguiole
Queso Manchego
Mozzarella di Bufala Campana
Fromage de Herve
Noord-Hollandse Edammer|
EDITOR Graphic design : Françoise DOLL |
||||
• AOP depuis 1961
• 728 tons