Buronnier de l'Aubrac

1. History

The Buronnier de l'Aubrac is named after the buronniers, shepherds who lived in burons, stone huts built around 1800 on the Aubrac plateau for cheese production during summer pasturing.

The term buronnier emerged in the 18th century, and the Jeune Montagne cooperative, founded in 1960, continues the ancestral recipes of these artisans.

Historically, up to 1200 buronniers produced 700 tons of cheese from May to October, a tradition that declined in the 20th century.

2. Physical characteristics

This small cheese comes in tomme form with a thin gray rind and a well-aerated yellow paste that is supple and creamy to the touch.

It is aged 6 to 8 weeks in Laguiole, Aveyron, from raw milk collected daily within a 50 km radius.

The compact wheels are ideal for intimate tasting, reflecting the Aubrac flora's richness.

3. Taste profile

The nose offers an intense aroma, with a frank, buttery, and milky taste infused with notes from the abundant summer pasture flora.

Its creamy paste provides a melting texture, typical of raw cow's milk cheeses from Aubrac or Simmental breeds.

It evokes the persistent, authentic flavors of traditional burons.

4. Production zone and period

Produced on the Aubrac plateau, spanning Aveyron, Cantal, and Lozère, milk comes from about 60 communes within 50 km of Laguiole.

The traditional estive period runs from May 25 to October 13, though modern production occurs year-round at the cooperative.

The rich pastures give it its unique character.

5. Certification

The Buronnier de l'Aubrac lacks AOP, AOC, or IGP status but follows the strict standards of the Jeune Montagne cooperative for fair and sustainable production.

Its quality relies on traceability and local practices without official EU protection.

It preserves ancestral know-how through cooperative oversight.