Laguiole, also called Tome de Laguiole is a French unpasteurised, hard cheese of cylindrical shape made from cow's milk.
Laguiole has a thick, greyish-orange and natural rind beneath which lies a straw-coloured supple and firm pate. The rich and creamy texture of the pate right away melts away in the mouth unveiling a sharp and yet slightly sour flavour. An aromatic cheese, Laguiole is great as a table cheese and one of the principal ingredients in Aligot – a traditional mashed potato French dish.
