CANTAL LAGUIOLE

AUVERGNE

UNPASTEURISED

TRADITIONAL RENNET

Made from the milk of Aubrac and Simmental cattle, Laguiole has a smooth texture and a fruity clean taste, rather like English cheddars (probably the most well-known uncooked pressed cheese). Not too aggressive on the tongue, the flavour is tangy enough for full-flavoured red wines, however it matches best with fruitier, medium-bodied varieties. Probably most famously, Laguiole is a key ingredient in the traditional mashed potato dish Aligot.