Laguiole vs Tome fraîche
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.
Tome fraîche
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- No rind
- Country
- France
- Place
- Auvergne and Aubrac
Tome fraîche is a cow's milk cheese from Auvergne and Aubrac in France, pressed while it is still fresh and sold before a rind can form. The paste is pale, lightly fermented, and left unsalted, so the flavor stays milky rather than sharp. Makers often lift this curd out of the early path used for Cantal, Salers, or Laguiole, then send it to cooks instead of to a long cellar. It is a kitchen cheese, and its reputation rests on hot potato dishes that need stretch.