CheesiPedia

Laguiole (prononounced layole), sometimes called Tome de Laguiole, is a French cheese from the plateau of Aubrac, situated at between 800 – 1500m, in the region of Aveyron in the southern part of France. It takes its name from the little village Laguiole and has been protected under the French Appellation d’Origine Contrôlée (AOC) since [...]

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Sardo is a hard, grating cow’s milk cheese that is similar to Pecorino Romano, although the latter is made from sheep’s cheese and is sharper. Sardo comes from Argentina and Egypt, and is not to be confused with Pecorino Sardo, another Italian sheep’s cheese.
Sardo is traditionally coagulated by animal rennet which is the inner lining [...]