Facts about Aubrac
- 10
Aubrac's burons served as cheese-making centers where herders produced tome fraîche during summer grazing seasons, with some structures still functioning as artisanal dairies today.
- 09
Approximately 4,000 hikers annually traverse the GR65 trail section crossing Aubrac, following a pilgrimage route that has connected travelers to Santiago de Compostela since medieval times.
- 08
Aubrac's volcanic soil, formed from ancient lava flows across the Massif Central, creates mineral-rich pastures that contribute distinctive flavors to the plateau's cheese and butter production.
- 07
Transhumance routes across Aubrac involved seasonal migration of herds covering approximately 100 kilometers between winter lowlands and summer plateau pastures, a practice documented since at least the 12th century.
- 06
Aubrac cheese production peaks during summer months when lactation is highest, with cooperative dairies producing approximately 2,000 tons annually from plateau herds.
- 05
Aubrac's burons, traditional stone shepherds' huts built between the 15th and 19th centuries, feature distinctive architecture designed to withstand harsh alpine winters with thick walls and small windows.
- 04
Medieval pilgrims traversed the Aubrac plateau along the Way of Saint James, making it a crucial waypoint on the route to Santiago de Compostela in Spain.
- 03
In 1993, the Aubrac cheese appellation d'origine contrôlée was officially established, requiring milk exclusively from cows grazing on the plateau's high-altitude pastures.
- 02
Aubrac cattle, originally bred on the plateau for centuries, are known for their distinctive golden coat and horns, and remain a protected French breed with approximately 15,000 registered animals today.
- 01
The Aubrac plateau in southern France sits at approximately 1,300 meters elevation and spans roughly 1,000 square kilometers across the Massif Central region.