Hailing from the same region of France that is known for its beautiful knives and corkscrews, Laguiole cheese is made in three different areas using raw cow's milk. The cheese is sold in huge, 110-pound rounds and is eventually cut down to wedges for sale. It has a natural, pale rind with the official Laguiole stamp wrapping the entire cheese round. Its pate is semi-firm with a very nutty creaminess. It was first produced at a monastery in the maintains of Aubrac during the 11th century. A good, hearty stand-alone cheese, but highly recommended with a good European ale.

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