Transhumance in Aubrac
Gradually the road rises, the difference between the valley and the mountain pastures corresponds to a gain of 3,280 feet, 1,000 metres. In the past, the herdsmen spent the summer near the cattle living in the burons. The milk collected was used to produce the Laguiole cheese. Today Aubrac cows are bred for meat, so they are crossed with meat breeds such as the Charolais. The composition of the herd of suckler cows is however closely controlled to preserve the quality of the Aubrac breed.
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