Who normally likes french cow milk cheese?
Laguiole is produced in 100 lb wheels which makes for all kinds of contortions necessary to first get the darn thing onto the counter and then, of course, to cut it. You may not know this, but cutting cheese requires a bit of math and a ration of strategy; as the story goes, each piece of cheese should have the same amount of rind. Some cheeses should be cut in triangular shapes, some in wedges, some in full rounds, etc. Cut it wrong and someone ends up with a slice that is all rind, or completely rindless. I’m not sure, but I’d guess that this would be a criminal offence in France. The history of massive wheels of cheese is really a common-sense story; several peasant families would pool their milk together and send it to the cheese maker to make a cheese that would last the winter for them. The cheese maker would make and age this monster cheese and deliver it back to the village sans his share as remuneration. Each family would take their portion, keep it wrapped in burlap or other
