What to Eat in Toulouse? Discover the Top 6 AOP/IGP Cheeses from Occitania

Welcome to Toulouse, the vibrant heart of Occitania, where history, innovation, and gastronomy intertwine beneath the terracotta hues of la ville rose. Known worldwide for its aerospace leadership and bustling university life, Toulouse's true essence lies in its unparalleled culinary landscape. The secret? Its extraordinary climate nurtures an abundance of fresh produce, from succulent fruits and vegetables to exquisite charcuterie, mouth-watering pastries, and, of course, exceptional wines. Yet, amid this gastronomic treasure trove, one gem shines brightest: cheese.

Occitania prides itself on a unique cheese heritage unmatched anywhere in France. This legacy is not just a matter of taste but a reflection of the region's soul, shaped by centuries of agricultural excellence and cultural melting pots. Our cheeses result from a magical alchemy between land and people, a testament to the dedication of our farmers who blend age-old traditions with a forward-looking spirit of innovation. Along with the artisans and merchants who elevate our regional produce, they weave the fabric of Occitania's identity.

Our commitment to preserving this rich human and natural heritage is unwavering. Occitania stands proud as Europe's leader in officially quality-certified products. Our citizens' deep connection to regional products is a constant source of pride and a driving force behind our efforts to promote "made in Occitania" goods. This article invites you on a flavorful journey to explore the top 6 AOP/IGP cheeses from Toulouse. This voyage promises not just a taste but an immersion into the heart of Occitanian culture and craftsmanship. Get ready to discover cheeses that are as diverse and singular as the landscapes and people who create them.

Table of Contents

What is terroir?

What are AOP and IGP?

Savor the 6 AOP/IGP Cheeses from the Toulouse Region

1. Le Rocamadur
2. Le Pélardon
3. Le Laguiole
4. La Tomme des Pyrénées
5. Le Roquefort
6. Le Bleu des Causses

Conclusion

What is terroir?

Terroir, a concept at the core of French gastronomy, originates from the word terre, meaning both land and soil in English. This term encapsulates the essence of place—suggesting that every region, every nook of land, imparts a distinct flavor to its produce. This unique taste profile is not just a matter of soil composition but also includes the climate, the landscape, and crucially, the human and cultural elements that interact with the environment. For instance, a given goat cheese produced in Toulouse will differ in flavor from one made in Bordeaux, not merely because of variations in cheese-making techniques, but because the goats graze on grasses that have absorbed the characteristics of their specific terroirs.

While terroir is often associated with wine, its principles apply equally to cheese, especially in regions like Toulouse. Here, the concept underscores the importance of savoring regional cheeses to truly grasp the local, genuine, and authentic flavors of Occitania.

Venturing into a cheese shop in Toulouse can be an overwhelming experience for most visitors, with the vast array of choices and the challenge of identifying cheeses that are truly regional and embody the essence of terroir. To navigate this delicious complexity, why not join our Toulouse Food & History Tour with a Chef? This 3.5-hour journey through the historical city center offers a blend of culture and cuisine, featuring 7 stops, 7 stories, and 7 food samples, one of which is dedicated to exquisite wine and cheese tasting. We handpick and then taste exceptional regional wines and cheeses, providing explanations that enrich your understanding and appreciation. Don’t miss this opportunity to connect with the genuine spirit of Occitania through its most beloved flavors.

What are AOP and IGP?

In the realm of European gastronomy, two acronyms signify a commitment to quality, tradition, and regional authenticity: AOP (Appellation d'Origine Protégée) and IGP (Indication Géographique Protégée). These certifications are not merely labels; they are guarantees of the highest quality, deeply rooted in the cultural and natural heritage of their regions.

AOP, or Protected Designation of Origin, is a certification given to products that are produced, processed, and prepared within a specific geographical area, using recognized know-how and ingredients from that region. This stringent control ensures that each product not only adheres to rigorous standards but also embodies the unique characteristics of its terroir. For cheeses, this means everything from the specific breed of cow, goat, or sheep, to the traditional methods of cheese-making passed down through generations, contributes to its distinctive taste and quality.

IGP, or Protected Geographical Indication, is slightly less strict than AOP but still ensures that at least one of the stages of production, processing, or preparation takes place in the designated area. This label highlights the relationship between the specific geographic region and the name of the product, where a particular quality, reputation, or other characteristic can be attributed to its geographical origin.

These certifications are essential for consumers seeking authentic, high-quality products. They not only preserve age-old traditions and support local economies but also offer a taste of the region's unique flavor profile. When you see an AOP or IGP label on cheese from Toulouse or any other product, you're not just buying a piece of that region's culinary excellence; you're experiencing a storied tradition that has been preserved and passed down through the ages.

Eager to know more about French cheese? Dive deeper into the world of fromage with our article "A Beginner's Guide to French Cheese: Savoring the Cheese Lover’s Paradise". This guide is your passport to understanding and appreciating the vast and varied landscape of French cheese, perfect for those looking to broaden their culinary horizons.

Savor the 6 AOP/IGP Cheeses from the Toulouse Region

These six distinctive cheeses from Occitania, presented from the mildest to the most intense in flavor, stand out through their shape, color, and texture. To trace their origins, seek out the official quality marks, identified by blue or red logos bearing the AOP or IGP letters. These labels guarantee cheeses crafted within specific regions, embodying the culmination of traditional skills, rigorous standards, and meticulous oversight at every stage of production. Essentially, this exceptional selection, born from quality milk and remarkable craftsmanship, offers a taste of the region's rich culinary heritage, inviting you on a journey from subtle delicacy to bold intensity.

1. Le Rocamadur

• Label: AOP since 1996

• Shape: Cylindrical

• Height: 6 cm (about 2.36 inches)

• Weight: Approximately 35 g (about 1.23 ounces)

• Rind: Striated and slightly velvety

• Texture: Soft and melting in the mouth

• A number: 1 liter of milk for 4 Rocamadours

• Milk Type: Raw goat's milk

• Aging: Minimum of six days

• Manufacturing Secrets: The goats' diet includes forage and aromatic plants like hawthorn and mulberry, giving this cheese its unique fragrances.

Le Rocamadour cheese, formerly known as "Cabécou de Rocamadour," is a testament to the gentleness and tenderness cheese can offer. Beneath its finely velvety skin lies a goat cheese whose texture is both melting and creamy. Its incomparable softness makes it a must-have on any cheese board. This creaminess is achieved after 6 to 7 days of aging, where between the supple skin and the heart of the cheese, a thin cream layer forms, indicating the cheese is at its peak for enjoyment. If you allow it to air out at room temperature for about an hour, its full softness can be appreciated, especially when fine cream droplets start to form under its skin, making it simply irresistible. Distinguished by a mild caprine taste with hints of cream and hazelnut, the Rocamadour's flavor and texture may slightly vary between farms and dairies, reminding us of its unique character in the world of goat cheeses.

2. Le Pélardon

• Label: AOP since 2001

• Shape: Small, rounded-edge disk

• Height: 6 to 7 cm in diameter

• Weight: Minimum 60 g after 11 days of aging

• Rind: White, cream, or blue

• Texture: Soft, white, fine, and melting

• A number: Minimum 11 days of aging for the AOP designation

• Milk Type: Raw goat's milk

• Diet of Goats: Grazing outdoors at least 210 days a year on varied vegetation (woods, shrubs, acorns, chestnuts) or on pastures, with the quality of the Mediterranean flora contributing to its typical taste with caprine and vegetal notes

• Aging: Minimum of 11 days and more

Le Pélardon is a soft cheese made through slow, primarily lactic coagulation, crafted from raw, whole goat's milk. This cheese is shaped into small, rounded-edge disks, requiring at least 11 days of aging from curdling to earn its AOP title. Its rind is delicately thin, presenting in shades from pale yellow to white or blue, while its paste is white to ivory, smooth, and homogeneous, potentially becoming crumbly with extended aging. Fine and creamy, Le Pélardon's hazelnut flavor intensifies with age without sacrificing its subtlety. Young, it boasts a melting to creamy texture, with light goat flavors and notes of dried hay, honey, and hazelnut. As it matures, it develops a firmer, even crumbly texture, a darker rind, and more pronounced aromas, leaving a lasting impression on the palate. Its potent goat aroma, far from unpleasant, carries hints of floral and honeyed nuances, marking it as a cheese of character and distinction.

3. Le Laguiole

• Label: AOP since 1961

• Shape: Cylindrical

• Height: 40 cm (about 15.75 inches)

• Weight: 45 kg to 50 kg (about 99 to 110 lbs)

• Rind: At least 3 mm thick, orange-brown to dark brown depending on aging

• Texture: Pressed, yellow, and smooth, consistently supple yet firm

• A number: Minimum of 4 months of aging for a form of Laguiole

• Milk Type: Raw cow's milk

• Aging: 4 to 24 months

• Manufacturing Secrets: Only Simmental or Aubrac breed cows are allowed for milk production, feeding primarily on summer-grazed grass and winter hay from Aubrac.

Le Laguiole cheese, savored throughout the year after a 4 to 24-month maturation period, finds its optimal flavor during the spring-summer grazing seasons. This is when the milk is infused with the diverse, aromatic elements of the flora grazed by the cows, noticeable in the cheese's vivid yellow paste. Distinguished by a robust and rustic taste, a well-aged Laguiole features an orange-brown crust and a colored, supple, and melting texture with a delicate aroma. Its flavor profile shifts from mild to intense with aging: starting milky with fresh hay nuances in its youth, evolving into a richer, nutty essence with excellent mouth persistence, thanks to the raw milk's terroir aromas. Commonly enjoyed as a meal's finale, Laguiole pairs wonderfully with red wine, offering a sublime gastronomic experience.

4. La Tomme des Pyrénées

• Label: IGP since 1996

• Shape: Cylindrical

• Height: 10 cm (about 3.94 inches)

• Weight: 1.5 kg to 5.5 kg (about 3.3 to 12.1 lbs)

• Rind: Black or golden

• Texture: Pressed, supple, ivory to pale yellow in color

• Production: 5,000 Tommes des Pyrénées produced each year, half of which are made from raw milk

• Milk Type: Goat, cow, or sheep milk, collected exclusively in mountain areas

• Aging: Varies, influencing the cheese's taste from fresh whey aromas to more pronounced flavors without excessive bitterness

La Tomme des Pyrénées stands out as a semi-hard cheese, crafted from a variety of milk types, including raw and pasteurized cow's milk, or blends like cow/sheep, goat/sheep, and cow/goat, as well as thermally treated goat's milk. Its production spans from farmstead to artisanal and industrial scales. This cheese is distinct for its crust, which varies from black to golden, and its flavor, which balances fruity and slightly tangy notes. Originating from the French Pyrenees region, La Tomme des Pyrénées enjoys protection under its Indication Géographique Protégée (IGP) status. The flavor journey of La Tomme des Pyrénées, from fresh whey notes to richer tones without becoming overly bitter, is determined by the aging process and the specific type of milk used, reflecting the diverse terroir of the Pyrenees.

5. Le Roquefort

• Label: AOP since 1925

• Shape: Cylindrical

• Height: Approximately 20 cm (about 7.87 inches)

• Weight: 2.5 kg to 3 kg (about 5.5 to 6.6 lbs)

• Rind: Ivory and slightly shiny

• Texture: From pale yellow to ivory and slightly marbled

• Ratio: 12 liters of milk are needed to make one loaf of Roquefort

• Milk Type: Sheep's milk

• Aging: Molded into loaves, aged in caves for a minimum of 14 days

• Manufacturing Secrets: Molded and aged in traditional caves, with milk exclusively from Simmental or Aubrac breed cows, grazing on summer pastures and fed Aubrac hay in winter.

Le Roquefort, a cheese with a millennia-old tradition, is the only sheep's milk blue cheese with an AOP designation, epitomizing taste and advocating for a diversity of flavors. Its appearance is striking, with blue-green marbling evenly distributed throughout the creamy white paste, which is slightly moist. The scent offers a blend of mold and the tanginess of curdled milk, inviting a taste. Le Roquefort delivers suave and pronounced notes, a refined bitterness, and a melting texture. Depending on the secrets of each of the seven traditional houses, nuances emerge in the color of the veins, the creaminess of the paste, and the strength of the flavors. Enjoying Roquefort is like embracing a bouquet of nature, with its aromas speaking of its terroir and bringing a sense of well-being. This cheese is more than just food; it's a dedication to pronounced taste and a love for its origin, offering a testament to the balanced ecosystem of its homeland and the tradition of sheep farming that has shaped this unique taste of the terroir.

6. Le Bleu des Causses

• Label: AOP since 1996

• Shape: Cylindrical

• Height: 8 to 10 cm (about 3.15 to 3.94 inches)

• Weight: 2.3 kg to 3 kg (about 5.07 to 6.61 lbs)

• Rind: Natural and flowery

• Texture: Marbled, ivory-colored, delicately veined with blue

• Ratio: 8 liters of milk to make 1 kilo of fresh cheese

• Milk Type: Cow's milk

• Aging: Can be called Bleu des Causses only 70 days after the start of its production

• Manufacturing Secrets: Its unique character and aromatic power are drawn from the very heart of its terroir, requiring at least 70 days of aging in the natural caves of the Gorges du Tarn and Cornus.

Le Bleu des Causses AOP is a symphony of balanced flavors, melting texture, and a robust taste that is assertive without being overwhelming. This cheese's versatility makes it a favorite among chefs, easily paired with both sweet and savory dishes from appetizers to desserts. Its character is defined by a mushroom and damp cave aroma, with an intensely creamy and buttery texture. However, what truly captivates is its bold, straightforward, and distinctive taste, blending the subtlety of cow's milk with the sharpness of blue mold. The marbled paste of Le Bleu des Causses unveils lactic aromas that evolve into woodland mushroom nuances, with vegetable and fresh notes emerging with longer aging. Emblematic of a perfect balance between intense character and creamy texture, Bleu des Causses, though not the most famous of the blue cheeses, astonishes with its strength and aromatic depth. An essential experience for cheese aficionados, this blue cheese boasts a supple consistency and a moist, meltingly buttery paste, celebrated for its pronounced and well-rounded flavor.

Conclusion

Embarking on the journey through Occitania's esteemed cheese landscape reveals more than just the taste of its terroir; it uncovers the stories, traditions, and meticulous care behind each AOP and IGP label. From the delicate, melt-in-your-mouth Rocamadour to the bold, aromatic Bleu des Causses, these cheeses offer a palette of flavors as diverse as the region itself. They embody the essence of Occitania, showcasing the harmony between nature and the art of cheese-making. Exploring these six cheeses is not just about savoring exceptional flavors; it's about connecting with a rich cultural heritage, a testament to the region's commitment to quality and authenticity.

If you have any questions about this blog or our tours, please visit our website or get in touch with us. Eager to further your exploration of French cheese culture? Dive into our articles "Fondue in Toulouse: Where to Get the Best Fondue", and continue your culinary journey through the heart of France. This is just the beginning of a delicious adventure that awaits you.