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This cheese, which can weigh up to fifty kilos, almost disappeared in the years before the AOP label was awarded. Since the 12th century, the hard cheese has been made all year round from full-fat raw milk from cows bred on the Aubrac plateau and is aged for at least four months. It can be offered after ten months of maturation.
Laguiole has been labeled with the European AOP (Protected Designation of Origin) seal since 1961.
The red European AOP seal (appellation d'origine protégée = "protected designation of origin") guarantees the consumer that all production stages take place exclusively in the defined geographical area of the designation, from the production of the milk to the maturing of the cheese.
In France, 45 types of cheese, 3 types of butter and 2 types of cream are labeled with the European seal "AOP".
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