Culinary Treasures of Aveyron: The Aubrac of Cheeses

Discovering the Exceptional Cheeses of Aubrac

Nestled in the heart of the Massif Central, Aubrac is a land of traditions where cheese holds a central place in local heritage. Its vast high-altitude meadows, rich in aromatic herbs and wildflowers, feed herds of hardy cows, mainly of the Aubrac breed. It is this natural richness that gives the region’s cheeses their unique, robust, and authentic flavor.

Embark on a journey to discover the authentic tastes of Aubrac by exploring its exceptional cheeses! The region’s cheese cooperatives and family farms preserve an ancestral know-how to produce iconic cheeses, not only from Aubrac but also from Carladez and Viadène. Each cheese reflects the terroir, the high pastures, and the care given by the producers, offering a true culinary journey into this land of traditions.

Among the most famous are Cantal, Salers, and Pavé d’Aubrac, each revealing the identity of the terroir in its own way. Aubrac is not limited to production: it embodies a craftsmanship passed down from generation to generation. The cheeses are aged in traditional cellars, where time and climate shape their textures and flavors, providing an incomparable tasting experience.

Today, Aubrac attracts gourmets and terroir enthusiasts eager to discover these dairy treasures in their natural environment. From family farms and local markets to cheese factory visits, each encounter with producers offers a deeper understanding of the passion and patience behind every cheese. Aubrac is therefore not only a magnificent landscape: it is a true cradle of flavors, where every bite tells the story of the land, its people, and its culinary heritage.

Laguiole AOP

Laguiole AOP is an iconic cheese from Aubrac, renowned for its rich aroma and creamy texture. A pressed uncooked cheese, it is aged for at least four months on the Aubrac plateau, in cellars where the climate and humidity play a crucial role in developing its flavors. The wheels, impressive in size, can weigh up to 50 kilograms, showcasing the traditional craftsmanship of local producers.

This cheese is distinguished by its straightforward, slightly fruity taste and its natural rind, sometimes dotted with fine molds, a sign of its authentic aging process. A true reflection of its terroir, Laguiole AOP is as much a product of the passion of the farmers as of the generous pastures of Aubrac, offering a unique tasting experience for lovers of fine cheeses.

Tome Fraîche de l’Aubrac IGP

Tome fraîche de l’Aubrac IGP is a fresh cheese with a soft, slightly tangy texture, serving as the first step in the production of the famous Laguiole AOP. More than just a dairy product, it is an essential ingredient in two iconic regional dishes: truffade and aligot, rich and hearty preparations that are a source of pride for Aubrac.

Its freshness and stretchy texture make it perfect for these traditional recipes, where the cheese melts and blends with potatoes to create unique and comforting flavors. Tome fraîche thus reflects the expertise of Aubrac’s farmers and the richness of its pastures, offering an authentic culinary experience closely tied to the terroir.

L’Écir de l’Aubrac

L’Écir de l’Aubrac is a delicate and refined cheese made from whole raw milk with a bloomy rind, its name evoking the icy winds that sweep across the mountains in winter. Carefully hand-molded, this cheese reflects the artisanal expertise of Aubrac’s producers.

Its creamy, melt-in-the-mouth texture releases fresh, milky aromas, offering a gentle and generous tasting experience. L’Écir is ideally enjoyed warm on toasted bread, where its smooth texture and subtle flavor are fully revealed, but it can also be savored as is to appreciate the finesse of its raw milk. A true mountain treasure, this cheese embodies the authenticity and richness of the Aubrac terroir.

Thérondels Cheese

Thérondels is a cheese made from whole raw cow’s milk, produced at the Thérondels Cheese Cooperative in the heart of Aubrac. Aged for at least four months, it develops a soft, melting texture that reveals a delicate, fruity flavor with subtle hints of hazelnut. This cheese reflects the excellence of local craftsmanship and the quality of milk from Aubrac herds.

At the same cooperative, Cantal AOP from Thérondels is also produced, made from raw milk and aged from five to over eight months, offering a firmer texture and more pronounced aromas, characteristic of this iconic cheese from the Massif Central. Together, these two cheeses perfectly illustrate the richness and diversity of Aubrac’s cheese production, where each wheel tells the story of a terroir and its passionate farmers.

But also !

Ferme Lou Brenac Cheeses

At Ferme Lou Brenac, located in the heart of Aubrac, two artisanal cheeses are produced that perfectly reflect the local terroir: Tomme de Brenac and Viadénou. Tomme de Brenac, a pressed uncooked cheese, offers a soft texture and a mild, slightly fruity flavor, ideal for tasting on a cheese platter or for culinary use. Viadénou, more distinctive, captivates with its rich aromas and strong character, reflecting the personality of the Viadène pastures.

These cheeses are the result of family expertise and careful respect for the raw milk from the farm’s herds. Each wheel tells the story of a local, authentic, and environmentally respectful production, offering gourmets a true culinary journey into the flavors of Aubrac. Tomme de Brenac and Viadénou thus illustrate the diversity and richness of the artisanal cheeses that can be discovered on the plateau.

La Fourmette de la Viadène

La Fourmette de la Viadène, produced at Ferme de la Borie Haute, is a raw cow’s milk cheese that embodies the full character of the Viadène terroir. Small in size and made from fresh cheese, it is distinguished by its creamy, smooth texture and its mild, slightly tangy flavor, ideal for a quick tasting or to enhance traditional Aubrac dishes. Carefully crafted using artisanal methods, each Fourmette reflects the farm’s commitment to producing an authentic cheese that respects the raw milk.

This cheese is a perfect example of the diversity of Aubrac’s dairy products, where each farm, through its unique know-how, contributes to the richness and reputation of local cheese flavors. La Fourmette de la Viadène charms with its simplicity and freshness, allowing gourmets to discover the finesse and generosity of the Aubrac terroir.

Le Barrézien

Le Barrézien, produced at Ferme de Dilhac, is a raw cow’s milk cheese that perfectly showcases the artisanal expertise of Aubrac. With a firm yet supple texture, it develops delicate, slightly fruity aromas, reflecting the richness of the pastures and the quality of the local milk. Each wheel is carefully aged to achieve a harmonious texture and authentic flavor, appealing both to lovers of mild cheeses and those seeking more pronounced tastes.

Produced with respect for traditions and the terroir, Le Barrézien is an example of Aubrac’s cheese diversity and the commitment of local farms to preserve artisanal production methods. It can be enjoyed on a cheese platter or in cooking, adding a touch of character and authenticity to regional recipes.

Le Buronnier de l’Aubrac

Le Buronnier de l’Aubrac, produced by Jeune Montagne, is a raw cow’s milk cheese that embodies the traditional expertise of the buronniers, the mountain herders who produce cheese in the heart of Aubrac’s pastures. A pressed uncooked cheese, it is distinguished by its firm yet supple texture and its generous, slightly fruity and milky aromas, characteristic of the high-altitude terroir.

Each wheel reflects careful attention to milk quality and respect for artisanal methods, offering an authentic cheese that tells the story of Aubrac’s mountains. Le Buronnier can be enjoyed on a cheese platter or in cooking, where its rich flavors enhance traditional recipes while giving gourmets a true immersion into the Aubrac terroir.

Where to find Aubrac cheeses?

Aubrac cheeses whether Laguiole AOP, Tome fraîche, L’Écir, Thérondels, Tomme de Brenac, Viadénou, Fourmette de la Viadène, Barrézien, or Buronnier can be discovered directly at local farms and cooperatives, where producers preserve ancestral know-how. These places not only allow you to purchase fresh, artisanal cheeses, but also to meet the farmers and gain a deeper understanding of the Aubrac terroir.

For an even more convivial and lively experience, these cheeses are also available at local markets, which bring the villages to life throughout the summer season and year-round. Visitors can taste, compare, and choose from the diversity of local productions while enjoying the authentic and warm atmosphere of Aubrac markets. Between farms, cooperatives, and market stalls, it is therefore easy to explore the iconic flavors of this region and take home a piece of its gastronomic heritage.

Discover the local markets

Cheeses of Aveyron and Aubrac

Among the emblematic cheeses of Aubrac are the Laguiole AOP, the Tome fraîche de l’Aubrac IGP, the Écir de l’Aubrac, and the Thérondels. All of these products are carefully made on the plateau and traditionally aged to deliver intense and authentic flavors.

Laguiole PDO is a symbolic cheese of the Aubrac Plateau: it is a pressed uncooked cheese, aged for at least four months. It has a rich and fruity flavor that reflects the alpine pasture terroir.

The Tome fraîche de l’Aubrac PGI is a fresh cheese with a soft texture, essential for traditional dishes such as aligot or truffade, two popular regional recipes made with potatoes and cheese.

These cheeses are available directly from cheese cooperatives and family farms located in Aubrac, as well as at local markets where producers sell their products and offer tastings.

The Aubrac cow herds feed on the vast mountain meadows, rich in aromatic herbs and wildflowers. This unique environment, combined with the traditional expertise of the producers, gives the cheeses a range of powerful, authentic, and diverse flavors.