It owes its reputation to the quality of its terroir. Laguiole cheese comes from the volcanic plateau of Aubrac, a territory straddling Cantal, Lozère and Aveyron regions. In the 12th century, the cheese was matured in the burons, typical stone dwellings of the area, where the herders stayed during the summer. Today, nearly 700 tons of Laguiole cheese are produced each year.