Laguiole cheese is made from whole, raw milk from cows that spend 120 days a year on the pastures of the Aubrac plateau. As part of the production process, the milk is heated in tanks, and the calf rennet, a natural enzyme that allows its coagulation, is incorporated into it. The solid product obtained is then cut and placed in tome presses that allow evacuating the maximum amount of water. This process is repeated seven or eight times and makes the Laguiole cheese an uncooked pressed one.