Laguiole AOP, a raw, whole milk cheese, is one of the many attributes of the village of Laguiole in the Aveyron department. This quality product is made and matured in the heart of the Aubrac plateau using traditional methods, a heritage from monks and ‘buronniers’. Laguiole AOP is an uncooked pressed cheese, and it is matured for at least 120 days and for as much as over 2 years in the village’s cellars. With a range from 4 months to 12 months with the Grand Aubrac, the Laguiole is a reflection of the Aubrac terroir.