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Cheese from France, Aubrac plateau
Whole raw milk from Simmental and Aubrac cows is renneted at 30–35 °C, cut and pressed into a block called the tome. The tome matures for at least 12 hours, is milled to hazelnut-sized pieces, salted and pressed into large wheels for at least 40 hours. The wheels ripen at least four months in cellars at 6–12 °C.
| Raw whole cow milk | From French Simmental or Aubrac cows or their crosses; not standardised, no physical treatment; renneted within 48 hours of the oldest milking[laguiole-cdc-2020] |
| Rennet | The only coagulant allowed[laguiole-cdc-2020] |
| Cultures of bacteria, yeasts and moulds | Allowed when shown to be safe[laguiole-cdc-2020] |
| Salt18–24 g per kg of tome | Mixed into the milled tome[laguiole-cdc-2020] |
| Starter | raw-milk flora; cultures of bacteria, yeasts and moulds allowed |
Total time across the recorded steps: 4.1 months
What changes: Rennet goes into whole raw milk at 30–35 °C and it sets to a gel
Output: curd.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Whole raw milk from Simmental and Aubrac cows is renneted at 30–35 °C, cut and pressed into a block called the tome. The tome matures for at least 12 hours, is milled to hazelnut-sized pieces, salted and pressed into large wheels for at least 40 hours. The wheels ripen at least four months in cellars at 6–12 °C. Made in 7 steps over 4.1 months. The longest step, ripen in the cellar, takes at least 4 months (Ministère de l'agriculture 2021) and runs at 6–12 °C (Ministère de l'agriculture 2021). Lactic flora of the raw whole milk, plus any added cultures of bacteria, yeasts and moulds does most of the fermenting.
| Main step | at least 4 monthsSet[laguiole-cdc-2020] | Ripen in the cellar |
|---|---|---|
| Temperature | 6–12 °CSet[laguiole-cdc-2020] | Ripen in the cellar |
Like Cantal and Salers, Laguiole is pressed twice with a milled and salted tome in between. It must use whole raw milk from Simmental or Aubrac cows, ripen at least four months (Cantal needs 30 days) and reach at least 58 % dry matter.
Made only from raw milk. The rules require at least four months of ripening and ban freezing the milk, curd or young cheese. The CDC says people at higher risk, including pregnant women, people 65 or older and people with weak immunity, should avoid raw-milk cheese unless it is heated to 165 °F (74 °C) or until steaming hot.
Every number is labelled with how it is known. How this atlas is made
The rules say it seems that monks of the Aubrac and Bonneval abbeys fixed the method from the 12th century, to store summer milk for winter pilgrims. Makers formed a selling union in 1897 and the AOC was granted in 1961. Production fell between 1940 and 1960 with the move away from the countryside, and a small cooperative relaunched it in 1960. The French PDO dairy products site counts 74 milk producers, 5 farmhouse producers and 2 production plants.
