Laguiole cheese
- cow milk
- pressed
- hard
- Drink
- A structured red — Bordeaux or BaroloAged hard cheese is the one style with enough protein and salt to soften a tannic red.
- Driving
- Strong black teaTannin against fat, exactly as the red does it.
- Eat with
- Oatcakes, apple and a sharp pickleDry biscuit, acid fruit and vinegar — the standard board for anything hard and fatty.
Derived from the milk and the style of the cheese, not from local custom. A local will have opinions.