Laguiole vs Salers
Laguiole
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- France
- Place
- Auvergne
Laguiole is a semi-hard pressed cheese from Auvergne, in France, made from raw cow's milk. The wheels are large cylinders with a dry natural rind that moves from pale gray toward amber as they rest. Inside, the paste is ivory to straw colored, supple, and firm. The flavor is milky at first, then nutty, with a clean hay note from upland grazing. It is a serious table cheese, not a fresh soft one.
Salers
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- France
- Place
- Auvergne
Salers is a semi-hard cow's milk cheese from Auvergne, in the highlands of central France. It is made only on farms, and only while the cows are out on pasture. The milk is raw and whole, and it is worked soon after milking. The cheese shares its name with the Salers breed, though not every wheel comes from that breed alone. A thick, dry rind covers a firm golden paste.