In the Lozère department, the Buron de la Treille perpetuates the old tradition dating back to the time when the shepherds still used these old stone buildings to make cheese during the summer pastures. Of the several hundreds of these burons present in the region some 50 years ago, it is the only one left since 2016. Located at 4,265 ft (1300 m) above sea level, the Buron de la Treille welcomes the only production of Laguiole de Burons PDO cheese. The milk used comes from Simmental and Aubrac cows, and 190 liters are necessary for the production of a 55-pound (25 kg) fourme.