Formerly known as the Pie Rouge de l'Est (Black and white eastern cow), the Simmental cow became the French Simmental in 1993. The breed first developed in the Massif Central, especially north of the Aveyron department. Along with the Aubrac cow, the Simmental is one of the two unique breeds whose raw milk enters the composition of Laguiole AOC cheese. The species is chosen for the quality of its milk and its hardiness. As it is bred for both meat and milk, the Simmental thrives in several regions of France today.