A product that has become a symbol of these lands, it is the fruit of a difficult mountain pasture. It is a goat’s cheese, a blend of aromas, flowers and herbs of the area, produced fresh or seasoned, and today appears to be the only one capable of living up to, if not surpassing the classical French cheeses. The local producers make it using pure goat’s milk, even though the disciplinary allows for the addition of cow’s milk.