The Aveyron is a cheese board!
In the south, the sheep’s milk cheeses with the Tommes, Pérails, Bleu des Causses and of course Roquefort, the most famous Aveyronnais cheese. In the north, cow’s milk is used: Laguiole, Ecir. Further to the west, goat’s milk is used to produce the delicious Cabécous. Taste the different “terroir” in the Aveyron by savouring this incredible variety of cheeses!.