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This is a soft, round, flat cheese made from uncooked sheep's milk. After being left a minimum of 7/8 days to mature, it becomes a yellow colour on the outside but remains smooth and creamy on the inside. Its characteristic taste provides a balanced and healthy food. The ewes live and graze outside guaranteeing a delicate taste to this cheese.

These Aubrac calves provide an excellent tasting meat, thanks to the herd spending most of the year outside. Some of the farmers produce organic meat.

This meat from the causse (limestone plateau) has a tasty and refined flavour. It can be cooked in a traditional way, but it is grilled with herbs from the causse that it is at its most delicious. Mid-June, at the fete of the transhumance (see Four seasons, Spring) is the best time to go and see the shepherds with their flocks, and to taste the grilled lamb cutlets!

Apiculture is an important cottage industry in the Cevennes, and in the many and various honeys you can savour all the flavours of the flowers in the area.

  • chestnut honey, strong tasting, is excellent with sheep's milk yoghurts
  • thyme honey with a very distinct flavour can be used as a replacement for sugar in different teas.
  • "every flower" honey, very tasty, is good for spreading on your toast in the morning.

In spring, and particularly autumn, the fields and forests become thick with mushrooms. There is a huge variety (chanterelles, morels,"grisette" (a species of ammonita) field mushrooms, imperial mushrooms, milk caps, amethyst fungus) but the best known is the "cepe" (boletus) often used in omelettes.