The Buron de la Treille on the Aubrac plateau is the only buron still active in the cheese industry and the production of Laguiole. The cows are milked there in the open fields on four stations specially fitted out to receive them. The specifications for producing this local cheese include several unique features, among which is the obligation for the tommes to be matured at more than 3,280 ft (1,000 meters) above sea level. Such specificity explains why the entire production of the traditional Buron de la Treille takes place in its old, vaulted cellar, from May to September.