A buron, or “Mazuc” in Occitan, is a distinctive feature of the Aubrac landscape. The locals built them from stone and topped them with a lauze roof, typical of the region. In the past, livestock farmers used these mountain cheese dairies during the summer grazing season, from May to October, to produce the famous Tome d’Aubrac cheese (AOP Laguiole). However, starting in the 1960s, farmers gradually abandoned the traditional activities of the burons.
Today, almost all of them have been converted into restaurants where visitors can enjoy local cuisine amidst breathtaking scenery. The last buron still in operation for cheesemaking is called Buron de la Treille. Located on the famous Route des Lacs (Lakes Route), it continues to produce Fourme d’Aubrac cheese using traditional methods. Visiting a buron remains a must for tasting local products in a natural and unspoiled setting. Furthermore, visitors can admire the beauty of the plateau and its exceptional landscapes. Finally, consult the map of the burons to locate those open for tasting and plan your route on the area.
