The traditional production of Laguiole cheese begins with several thousand liters of raw and whole cow's milk collected every day. The Simmental and Aubrac cows, whose milk is the centerpiece of Aveyron cheese's production, graze for 120 days on the Aubrac plateau, following the rules of the strict specifications for the manufacture of Laguiole 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). Featured: Ugo Diaz