under the French appellation d'origine contrôlée (AOC) since 1961 and a appellation d'origine protégée since 1996. Laguiole is said to have been invented at a monastery in the mountains of Aubrac in the 19th century. According to historical accounts, the monks passed down the recipe for making this cheese from cows milk during the alpages to the local buronniers, the owners of burons, or mountain huts.

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