Laguiole is also that nice semi-hard cheese that is made using milk from the resilient Aubrac cows. On the Aubrac, the vegetation is very varied and fragrant, which contributes to the richness of the milk and the flavor of Laguiole.

The curd, made from unpasteurized milk, is broken, pressed, crushed and then again after a maturation from 12 to 24 hours. The paste is then salted, broken and placed in a tall cylindrical mold (also called "fourme"), lined with a special cloth. It is then left to mature from four to twelve months. The rind is thick, naturally dried and brushed regularly.

The laguiole can be identified thanks to the word "Laguiole" and the bull image stamped on the sides of the rind.

The Laguiole can be consumed at any time: the end of a meal, in case aperitif. Formerly, among the peasants, he replaced the meat or dessert. After the first maturation, the cheese is called "Tome Fraîche". This "Tome" enters into thec omposition of the "Aligot", a traditional dish of Aubrac.