FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
LAGUIOLE CHEESE
The Wide Encyclopedia of Cookery. An Encyclopedic Handbook for the Homemaker covering Foods and Beverages-their Purchase, Preparation, and Service. 1951. Wm. H. Wise & Co., Inc., New York.
is a hard, rennet cheese, which resembles Cantal and Roquefort. It derives its name from the village of Laguiole in the Department of Aveyron, France. The cheese is made extensively in the mountains of Aubrac, where it is said to have been made at the time of the Roman occupation.
Simon, Andre L. 1952. A Concise Encyclopaedia of Gastronomy. Harcourt, Brace and Company, New York.
Another name for Cantal cheese made from the Aubrac pastures of Auvergne from November to May.