The dairy farmers grouped together in the association consider themselves producer-cheesemakers. The distinction is important: it highlights their involvement in the process as players in the creation of a specific finished product, not just raw material suppliers.
Today 75 producer-cheesemakers supply the milk used to make the cheese. Milk is collected from their farms every day and brought to the Jeune Montagne cooperative. The cows' diet, the selection of female calves and the responsibility for the finished product—relating to the fact that this is a raw milk cheese and therefore requires bacteriological treatment of the udder—fall within the producer's purview to ensure that the milk's quality is irreproachable. The quality of Laguiole cheese largely depends on the quality of their work
The Jeune Montagne cooperative makes almost all Laguiole cheese. That is rooted in history: when the cooperative was set up in 1960 it gave fresh impetus to cheese production and helped save dairy farming. What's more, no other cooperatives have been created because the production area is so small. Today two dairy farmers also make Laguiole.
BUYING YOUR LAGUIOLE FROM PRODUCERS
The JEUNE MONTAGNE Cooperative
Direct point of sale and many points of sale in France (cheesemakers, large and medium-sized retailers).
At the markets in St Geneviève S/ Argence (Wednesday) and Laguiole (Saturday) from May to October and in Chaudes Aigues (Wednesday afternoon) from July to September. At the "Ferme Attitude" shop, 23 rue d'Astorg- 31000 TOULOUSE