On the Aubrac plateau, at an altitude of 4,265 feet (1,300 meters), the five partners of the ‘Buron de la Treille’ perpetuate the local shepherdess tradition in the last ‘buron’ that is still used in the traditional way on the plateau. For three months, each year, this old stone building hosts a production of Laguiole PDO cheese using an old process. As during the times when the shepherds used these ‘burons’ to make their cheeses during the summer pastures, the Laguiole cheese of ‘Buron de la Treille’ is made on site, from milk just arrived from the milking of Simmentales cows from the same pastures surrounding the building.