The cheeses traditionally produced in the region are mainly from Lacaune ewes, but also from organic or sustainable cows and goats .
Sheep's milk cheeses, Roquefort, Lou Perac, Lou TitounetSheep's milk cheeses, Roquefort, Lou Perac, Lou Titounet
The cheeses
A long-standing local traditionAllaboutCheese
Herd of sheep on the Causse se SauveterreHerd of sheep on the Causse se Sauveterre|
Basket of local products, cheese, charcuterie, jam and beerBasket of local products, cheese, charcuterie, jam and beer
DID YOU KNOW?
Sheep’s milk is collected every day, morning and evening.
This process iscalled “milking”.
Cheese on the Grands Causses
Our destination, and Les Causses in particular, is located in the Roquefort AOC zone, so the milk from Lacaune ewes raised here is used mainly to make Roquefort, Salakis and other cheeses.
- Some farmers produce their own tomes and tomettes de brebis with an inimitable taste: raw milk, whole milk and soft, pressed or lactic pâte…
- Other farmers also produce goat’s cheese.
Cheese in Aubrac
In addition to Aubrac cow meat,the Aubrac plateau is also renowned for the production of cow’s milk cheese: Laguiole PDO, fresh tome for aligot, raw milk tome, whole milk tome….
Cheese lovers, you're in for a treat!
Come and taste the different cheeses produced in the region at producers’ farms, markets and restaurants.
GOURMET TIP!
Accompany your platter of local cheeses with a glass of good local wine.
Picnic with local products on the Causse de SauveterrePicnic with local produce on the Causse de Sauveterre
DID YOU KNOW?
TheMassegrosdairy is the world’s largest dairy processing sheep’s milk. Its cheese speciality is SALAKIS, made from locally collected milk.
Yes !
Many breeders offer tours of their farms, and are true producers of the terroir…
Don’t hesitate to contact us for more information.
