The traditional production of Laguiole cheese begins with several thousand liters of raw and whole cow's milk collected every day, the centerpiece of the production of Aveyron cheese. The Simmental and Aubrac cows whose milk is used to make the Laguiole, graze for 120 days on the Aubrac plateau, a rule from the strict specifications for the manufacture of this cheese. On the second day of pressing, a matrix representing the Laguiole bull is affixed to each of the fourmes weighing up to 110 pounds (50 kg)!