Laguiole cheese is made from raw whole milk on the Aubrac Plateau in the southern Massif Central.

 It received the appellation d’origine contrôlée (controlled designation of origin) in 1961 and, like every AOC-AOP cheese, has roots in a terroir, or local environment.

The association strives to preserve consistency by combining technological advances and promotion of the natural and cultural heritage.


For the cheese to be good