Aubrac

Aubrac refers to several related concepts centered around a region in south-central France:

• Aubrac (Region): A sparsely populated, high-altitude plateau located in the Massif Central mountains of France. It spans parts of the departments of Aveyron, Cantal, and Lozère. Characterized by its volcanic origins, granite formations, extensive pastures, and harsh climate, the Aubrac region is known for its natural beauty, traditional farming practices, and distinctive local culture. It's a popular destination for hiking, skiing, and enjoying the regional cuisine.

• Aubrac Cattle: A breed of cattle native to the Aubrac region. These cattle are known for their hardiness, adaptability to harsh conditions, and meat quality. They are typically fawn-colored with black muzzle, eyelids and ear fringes. Originally a triple-purpose breed (milk, meat, and work), they are now primarily raised for beef production.

• Aubrac (Cheese): A traditional cheese produced in the Aubrac region, typically made from cow's milk. The specific cheese varieties can vary, with Tomme d'Aubrac being a well-known example. These cheeses are often characterized by their rustic flavors and textures, reflecting the terroir of the region.

• Laguiole (Cheese): Often associated with Aubrac, Laguiole is a type of cow's milk cheese produced in the Aubrac region, specifically around the town of Laguiole. The production process is regulated by an Appellation d'Origine Protégée (AOP), guaranteeing its quality and authenticity. While specifically a cheese type, the term is sometimes used more broadly to refer to dairy traditions of the Aubrac area.