Unpasteurized, hard cheese of cylindrical shape made from cow's milk. It derives its name from the village on the plateau of Aubrac, France. The cheese has a firm, golden pâté and a thick, natural, dry rind of light orange and white colour which darkens with affinage. According to local history, Laguiole was first made in a monastery in the mountains of Aubrac during the 19th century, but the production reached its peak at the beginning of 20th century. Affinage takes at least four months and the temperature of affinage and conservation must be below 14 C.