In the Aubrac region, the “burons” are little small partially underground granite houses, with solid lauze roofs. Not such a long time ago, they were used to make cheese in the summer, during the mountain pasture period. They were opened from the 25th of May to the 13th of October. In the main room lived the man who milked the cows and made cheese. The cheeses (and in particular, the “Tommes“) were stored in another room. Cheese was made in the burons until the Second World War; then, these little houses have been deserted little by little.
Fresh Tomme from the Aubrac region is a fundamental ingredient in the “aligot” and the “truffade”, two recipes which are typical of the area. On the way to Saint Guilhem, you will probably taste an aligot. Do you know the legend of this dish? Three local bishops are told to have invented it: in the 6th century, they met for a synod at the crossroad of their dioceses, not far from the Aubrac region. There were the bishop of Gévaudan, the bishop of Rouergue and the bishop of Auvergne. For their common meal, each one had brought something: bred (nowadays potatoes are used instead), fresh cheese and garlic. Thanks to the blending of all these ingredients, the aligot was born.
Photo credit: Charles Dauban