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SF0263181
SF0262329
There are 33 prud’homies (fishing collectives) along France’s Mediterranean coast. These collective organizations, tied to specific geographic areas, evolved out of medieval trade guilds and have been used to manage French marine resources for over ten centuries. The prud’homies play an essential control and conservation role in marine zones, preserving a historic cultural model and participating in everyday port life.
There are 33 prud’homies (fishing collectives) along France’s Mediterranean coast. These collective organizations, tied to specific geographic areas, evolved out of medieval trade guilds and have been used to manage French marine resources for over ten centuries. The prud’homies play an essential control and conservation role in marine zones, preserving a historic cultural model and participating in everyday port life.
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SF0261989
SF0232926
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
SF0232925
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
SF0232924
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
SF0232923
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
SF0232867
SF0016605
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
SF0016604
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
SF0016593
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
SF0016591
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
SF0016585
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
SF0016582
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
SF0016581
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
SF0016579
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
SF0016576
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
SF0016573
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
SF0016570
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
SF0016569
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
SF0016568
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
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SF0258132
SF0258131
SF0337832
Bleu du Queyras is made from the milk of Tarine, Abondance and Montbéliarde cows who graze on mountain pastures in the eastern Hautes-Alpes, including the Briançonnais, Embrunais, Champsaur and Valgaudemar massifs and valleys. The cows eat only fresh grass, meadow hay and other plants, with no type of silage in their diet.
Milking takes place in the morning and evening, with both milks used for cheese production. Once the milk arrives in the dairy, rennet must be added within 16 hours, when the milk is at a temperature of 34°C. The Penicillium roqueforti mold is added at the same time.
After the curds have set, they are cut, stirred and rested several times before being layered into molds, without pressing. The resulting shape is 18 centimeters in diameter and weighs 2.25 kilos. The molds are turned at least five times to drain, at room temperature, then the cheeses are placed in the aging cellars, at temperatures between 7° and 12°C. After a few days, both sides are pricked to allow the aerobic mold to develop, bringing its typical blue color to the cheese.
After spending 15 to 25 days in the cellars, the cheeses are sealed and left to ripen for 12 more days before being ready.
Bleu du Queyras is made from the milk of Tarine, Abondance and Montbéliarde cows who graze on mountain pastures in the eastern Hautes-Alpes, including the Briançonnais, Embrunais, Champsaur and Valgaudemar massifs and valleys. The cows eat only fresh grass, meadow hay and other plants, with no type of silage in their diet.
Milking takes place in the morning and evening, with both milks used for cheese production. Once the milk arrives in the dairy, rennet must be added within 16 hours, when the milk is at a temperature of 34°C. The Penicillium roqueforti mold is added at the same time.
After the curds have set, they are cut, stirred and rested several times before being layered into molds, without pressing. The resulting shape is 18 centimeters in diameter and weighs 2.25 kilos. The molds are turned at least five times to drain, at room temperature, then the cheeses are placed in the aging cellars, at temperatures between 7° and 12°C. After a few days, both sides are pricked to allow the aerobic mold to develop, bringing its typical blue color to the cheese.
After spending 15 to 25 days in the cellars, the cheeses are sealed and left to ripen for 12 more days before being ready.
SF0337831
Bleu du Queyras is made from the milk of Tarine, Abondance and Montbéliarde cows who graze on mountain pastures in the eastern Hautes-Alpes, including the Briançonnais, Embrunais, Champsaur and Valgaudemar massifs and valleys. The cows eat only fresh grass, meadow hay and other plants, with no type of silage in their diet.
Milking takes place in the morning and evening, with both milks used for cheese production. Once the milk arrives in the dairy, rennet must be added within 16 hours, when the milk is at a temperature of 34°C. The Penicillium roqueforti mold is added at the same time.
After the curds have set, they are cut, stirred and rested several times before being layered into molds, without pressing. The resulting shape is 18 centimeters in diameter and weighs 2.25 kilos. The molds are turned at least five times to drain, at room temperature, then the cheeses are placed in the aging cellars, at temperatures between 7° and 12°C. After a few days, both sides are pricked to allow the aerobic mold to develop, bringing its typical blue color to the cheese.
After spending 15 to 25 days in the cellars, the cheeses are sealed and left to ripen for 12 more days before being ready.
Bleu du Queyras is made from the milk of Tarine, Abondance and Montbéliarde cows who graze on mountain pastures in the eastern Hautes-Alpes, including the Briançonnais, Embrunais, Champsaur and Valgaudemar massifs and valleys. The cows eat only fresh grass, meadow hay and other plants, with no type of silage in their diet.
Milking takes place in the morning and evening, with both milks used for cheese production. Once the milk arrives in the dairy, rennet must be added within 16 hours, when the milk is at a temperature of 34°C. The Penicillium roqueforti mold is added at the same time.
After the curds have set, they are cut, stirred and rested several times before being layered into molds, without pressing. The resulting shape is 18 centimeters in diameter and weighs 2.25 kilos. The molds are turned at least five times to drain, at room temperature, then the cheeses are placed in the aging cellars, at temperatures between 7° and 12°C. After a few days, both sides are pricked to allow the aerobic mold to develop, bringing its typical blue color to the cheese.
After spending 15 to 25 days in the cellars, the cheeses are sealed and left to ripen for 12 more days before being ready.
SF0337830
Bleu du Queyras is made from the milk of Tarine, Abondance and Montbéliarde cows who graze on mountain pastures in the eastern Hautes-Alpes, including the Briançonnais, Embrunais, Champsaur and Valgaudemar massifs and valleys. The cows eat only fresh grass, meadow hay and other plants, with no type of silage in their diet.
Milking takes place in the morning and evening, with both milks used for cheese production. Once the milk arrives in the dairy, rennet must be added within 16 hours, when the milk is at a temperature of 34°C. The Penicillium roqueforti mold is added at the same time.
After the curds have set, they are cut, stirred and rested several times before being layered into molds, without pressing. The resulting shape is 18 centimeters in diameter and weighs 2.25 kilos. The molds are turned at least five times to drain, at room temperature, then the cheeses are placed in the aging cellars, at temperatures between 7° and 12°C. After a few days, both sides are pricked to allow the aerobic mold to develop, bringing its typical blue color to the cheese.
After spending 15 to 25 days in the cellars, the cheeses are sealed and left to ripen for 12 more days before being ready.
Bleu du Queyras is made from the milk of Tarine, Abondance and Montbéliarde cows who graze on mountain pastures in the eastern Hautes-Alpes, including the Briançonnais, Embrunais, Champsaur and Valgaudemar massifs and valleys. The cows eat only fresh grass, meadow hay and other plants, with no type of silage in their diet.
Milking takes place in the morning and evening, with both milks used for cheese production. Once the milk arrives in the dairy, rennet must be added within 16 hours, when the milk is at a temperature of 34°C. The Penicillium roqueforti mold is added at the same time.
After the curds have set, they are cut, stirred and rested several times before being layered into molds, without pressing. The resulting shape is 18 centimeters in diameter and weighs 2.25 kilos. The molds are turned at least five times to drain, at room temperature, then the cheeses are placed in the aging cellars, at temperatures between 7° and 12°C. After a few days, both sides are pricked to allow the aerobic mold to develop, bringing its typical blue color to the cheese.
After spending 15 to 25 days in the cellars, the cheeses are sealed and left to ripen for 12 more days before being ready.
SF0337829
Bleu du Queyras is made from the milk of Tarine, Abondance and Montbéliarde cows who graze on mountain pastures in the eastern Hautes-Alpes, including the Briançonnais, Embrunais, Champsaur and Valgaudemar massifs and valleys. The cows eat only fresh grass, meadow hay and other plants, with no type of silage in their diet.
Milking takes place in the morning and evening, with both milks used for cheese production. Once the milk arrives in the dairy, rennet must be added within 16 hours, when the milk is at a temperature of 34°C. The Penicillium roqueforti mold is added at the same time.
After the curds have set, they are cut, stirred and rested several times before being layered into molds, without pressing. The resulting shape is 18 centimeters in diameter and weighs 2.25 kilos. The molds are turned at least five times to drain, at room temperature, then the cheeses are placed in the aging cellars, at temperatures between 7° and 12°C. After a few days, both sides are pricked to allow the aerobic mold to develop, bringing its typical blue color to the cheese.
After spending 15 to 25 days in the cellars, the cheeses are sealed and left to ripen for 12 more days before being ready.
Bleu du Queyras is made from the milk of Tarine, Abondance and Montbéliarde cows who graze on mountain pastures in the eastern Hautes-Alpes, including the Briançonnais, Embrunais, Champsaur and Valgaudemar massifs and valleys. The cows eat only fresh grass, meadow hay and other plants, with no type of silage in their diet.
Milking takes place in the morning and evening, with both milks used for cheese production. Once the milk arrives in the dairy, rennet must be added within 16 hours, when the milk is at a temperature of 34°C. The Penicillium roqueforti mold is added at the same time.
After the curds have set, they are cut, stirred and rested several times before being layered into molds, without pressing. The resulting shape is 18 centimeters in diameter and weighs 2.25 kilos. The molds are turned at least five times to drain, at room temperature, then the cheeses are placed in the aging cellars, at temperatures between 7° and 12°C. After a few days, both sides are pricked to allow the aerobic mold to develop, bringing its typical blue color to the cheese.
After spending 15 to 25 days in the cellars, the cheeses are sealed and left to ripen for 12 more days before being ready.
SF0337828
Bleu du Queyras is made from the milk of Tarine, Abondance and Montbéliarde cows who graze on mountain pastures in the eastern Hautes-Alpes, including the Briançonnais, Embrunais, Champsaur and Valgaudemar massifs and valleys. The cows eat only fresh grass, meadow hay and other plants, with no type of silage in their diet.
Milking takes place in the morning and evening, with both milks used for cheese production. Once the milk arrives in the dairy, rennet must be added within 16 hours, when the milk is at a temperature of 34°C. The Penicillium roqueforti mold is added at the same time.
After the curds have set, they are cut, stirred and rested several times before being layered into molds, without pressing. The resulting shape is 18 centimeters in diameter and weighs 2.25 kilos. The molds are turned at least five times to drain, at room temperature, then the cheeses are placed in the aging cellars, at temperatures between 7° and 12°C. After a few days, both sides are pricked to allow the aerobic mold to develop, bringing its typical blue color to the cheese.
After spending 15 to 25 days in the cellars, the cheeses are sealed and left to ripen for 12 more days before being ready.
Bleu du Queyras is made from the milk of Tarine, Abondance and Montbéliarde cows who graze on mountain pastures in the eastern Hautes-Alpes, including the Briançonnais, Embrunais, Champsaur and Valgaudemar massifs and valleys. The cows eat only fresh grass, meadow hay and other plants, with no type of silage in their diet.
Milking takes place in the morning and evening, with both milks used for cheese production. Once the milk arrives in the dairy, rennet must be added within 16 hours, when the milk is at a temperature of 34°C. The Penicillium roqueforti mold is added at the same time.
After the curds have set, they are cut, stirred and rested several times before being layered into molds, without pressing. The resulting shape is 18 centimeters in diameter and weighs 2.25 kilos. The molds are turned at least five times to drain, at room temperature, then the cheeses are placed in the aging cellars, at temperatures between 7° and 12°C. After a few days, both sides are pricked to allow the aerobic mold to develop, bringing its typical blue color to the cheese.
After spending 15 to 25 days in the cellars, the cheeses are sealed and left to ripen for 12 more days before being ready.
SF0337827
Bleu du Queyras is made from the milk of Tarine, Abondance and Montbéliarde cows who graze on mountain pastures in the eastern Hautes-Alpes, including the Briançonnais, Embrunais, Champsaur and Valgaudemar massifs and valleys. The cows eat only fresh grass, meadow hay and other plants, with no type of silage in their diet.
Milking takes place in the morning and evening, with both milks used for cheese production. Once the milk arrives in the dairy, rennet must be added within 16 hours, when the milk is at a temperature of 34°C. The Penicillium roqueforti mold is added at the same time.
After the curds have set, they are cut, stirred and rested several times before being layered into molds, without pressing. The resulting shape is 18 centimeters in diameter and weighs 2.25 kilos. The molds are turned at least five times to drain, at room temperature, then the cheeses are placed in the aging cellars, at temperatures between 7° and 12°C. After a few days, both sides are pricked to allow the aerobic mold to develop, bringing its typical blue color to the cheese.
After spending 15 to 25 days in the cellars, the cheeses are sealed and left to ripen for 12 more days before being ready.
Bleu du Queyras is made from the milk of Tarine, Abondance and Montbéliarde cows who graze on mountain pastures in the eastern Hautes-Alpes, including the Briançonnais, Embrunais, Champsaur and Valgaudemar massifs and valleys. The cows eat only fresh grass, meadow hay and other plants, with no type of silage in their diet.
Milking takes place in the morning and evening, with both milks used for cheese production. Once the milk arrives in the dairy, rennet must be added within 16 hours, when the milk is at a temperature of 34°C. The Penicillium roqueforti mold is added at the same time.
After the curds have set, they are cut, stirred and rested several times before being layered into molds, without pressing. The resulting shape is 18 centimeters in diameter and weighs 2.25 kilos. The molds are turned at least five times to drain, at room temperature, then the cheeses are placed in the aging cellars, at temperatures between 7° and 12°C. After a few days, both sides are pricked to allow the aerobic mold to develop, bringing its typical blue color to the cheese.
After spending 15 to 25 days in the cellars, the cheeses are sealed and left to ripen for 12 more days before being ready.
SF0337826
Bleu du Queyras is made from the milk of Tarine, Abondance and Montbéliarde cows who graze on mountain pastures in the eastern Hautes-Alpes, including the Briançonnais, Embrunais, Champsaur and Valgaudemar massifs and valleys. The cows eat only fresh grass, meadow hay and other plants, with no type of silage in their diet.
Milking takes place in the morning and evening, with both milks used for cheese production. Once the milk arrives in the dairy, rennet must be added within 16 hours, when the milk is at a temperature of 34°C. The Penicillium roqueforti mold is added at the same time.
After the curds have set, they are cut, stirred and rested several times before being layered into molds, without pressing. The resulting shape is 18 centimeters in diameter and weighs 2.25 kilos. The molds are turned at least five times to drain, at room temperature, then the cheeses are placed in the aging cellars, at temperatures between 7° and 12°C. After a few days, both sides are pricked to allow the aerobic mold to develop, bringing its typical blue color to the cheese.
After spending 15 to 25 days in the cellars, the cheeses are sealed and left to ripen for 12 more days before being ready.
Bleu du Queyras is made from the milk of Tarine, Abondance and Montbéliarde cows who graze on mountain pastures in the eastern Hautes-Alpes, including the Briançonnais, Embrunais, Champsaur and Valgaudemar massifs and valleys. The cows eat only fresh grass, meadow hay and other plants, with no type of silage in their diet.
Milking takes place in the morning and evening, with both milks used for cheese production. Once the milk arrives in the dairy, rennet must be added within 16 hours, when the milk is at a temperature of 34°C. The Penicillium roqueforti mold is added at the same time.
After the curds have set, they are cut, stirred and rested several times before being layered into molds, without pressing. The resulting shape is 18 centimeters in diameter and weighs 2.25 kilos. The molds are turned at least five times to drain, at room temperature, then the cheeses are placed in the aging cellars, at temperatures between 7° and 12°C. After a few days, both sides are pricked to allow the aerobic mold to develop, bringing its typical blue color to the cheese.
After spending 15 to 25 days in the cellars, the cheeses are sealed and left to ripen for 12 more days before being ready.
SF0328811
Elne is a Catalan, dynamic town with an extensive cultural heritage. It is only 15 minutes from Perpignan (the largest city in the Eastern Pyrenees) and also 10 minutes from the beaches (particularly those of Saint-Cyprien and Argelès-sur-Mer, which are among the most touristy towns in France). The Slow Food Pays Catalan community has been organizing the Mercat de la Terra with about 40 producers since October 2020.
From 2023, the frequency of the Mercat de la Terra will change from monthly to quarterly, to give more strength to the organization of individual initiatives and create a more important event.
Elne is a Catalan, dynamic town with an extensive cultural heritage. It is only 15 minutes from Perpignan (the largest city in the Eastern Pyrenees) and also 10 minutes from the beaches (particularly those of Saint-Cyprien and Argelès-sur-Mer, which are among the most touristy towns in France). The Slow Food Pays Catalan community has been organizing the Mercat de la Terra with about 40 producers since October 2020.
From 2023, the frequency of the Mercat de la Terra will change from monthly to quarterly, to give more strength to the organization of individual initiatives and create a more important event.
SF0328810
Elne is a Catalan, dynamic town with an extensive cultural heritage. It is only 15 minutes from Perpignan (the largest city in the Eastern Pyrenees) and also 10 minutes from the beaches (particularly those of Saint-Cyprien and Argelès-sur-Mer, which are among the most touristy towns in France). The Slow Food Pays Catalan community has been organizing the Mercat de la Terra with about 40 producers since October 2020.
From 2023, the frequency of the Mercat de la Terra will change from monthly to quarterly, to give more strength to the organization of individual initiatives and create a more important event.
Elne is a Catalan, dynamic town with an extensive cultural heritage. It is only 15 minutes from Perpignan (the largest city in the Eastern Pyrenees) and also 10 minutes from the beaches (particularly those of Saint-Cyprien and Argelès-sur-Mer, which are among the most touristy towns in France). The Slow Food Pays Catalan community has been organizing the Mercat de la Terra with about 40 producers since October 2020.
From 2023, the frequency of the Mercat de la Terra will change from monthly to quarterly, to give more strength to the organization of individual initiatives and create a more important event.
SF0328809
Elne is a Catalan, dynamic town with an extensive cultural heritage. It is only 15 minutes from Perpignan (the largest city in the Eastern Pyrenees) and also 10 minutes from the beaches (particularly those of Saint-Cyprien and Argelès-sur-Mer, which are among the most touristy towns in France). The Slow Food Pays Catalan community has been organizing the Mercat de la Terra with about 40 producers since October 2020.
From 2023, the frequency of the Mercat de la Terra will change from monthly to quarterly, to give more strength to the organization of individual initiatives and create a more important event.
Elne is a Catalan, dynamic town with an extensive cultural heritage. It is only 15 minutes from Perpignan (the largest city in the Eastern Pyrenees) and also 10 minutes from the beaches (particularly those of Saint-Cyprien and Argelès-sur-Mer, which are among the most touristy towns in France). The Slow Food Pays Catalan community has been organizing the Mercat de la Terra with about 40 producers since October 2020.
From 2023, the frequency of the Mercat de la Terra will change from monthly to quarterly, to give more strength to the organization of individual initiatives and create a more important event.
SF0328808
Elne is a Catalan, dynamic town with an extensive cultural heritage. It is only 15 minutes from Perpignan (the largest city in the Eastern Pyrenees) and also 10 minutes from the beaches (particularly those of Saint-Cyprien and Argelès-sur-Mer, which are among the most touristy towns in France). The Slow Food Pays Catalan community has been organizing the Mercat de la Terra with about 40 producers since October 2020.
From 2023, the frequency of the Mercat de la Terra will change from monthly to quarterly, to give more strength to the organization of individual initiatives and create a more important event.
Elne is a Catalan, dynamic town with an extensive cultural heritage. It is only 15 minutes from Perpignan (the largest city in the Eastern Pyrenees) and also 10 minutes from the beaches (particularly those of Saint-Cyprien and Argelès-sur-Mer, which are among the most touristy towns in France). The Slow Food Pays Catalan community has been organizing the Mercat de la Terra with about 40 producers since October 2020.
From 2023, the frequency of the Mercat de la Terra will change from monthly to quarterly, to give more strength to the organization of individual initiatives and create a more important event.
SF0328807
Elne is a Catalan, dynamic town with an extensive cultural heritage. It is only 15 minutes from Perpignan (the largest city in the Eastern Pyrenees) and also 10 minutes from the beaches (particularly those of Saint-Cyprien and Argelès-sur-Mer, which are among the most touristy towns in France). The Slow Food Pays Catalan community has been organizing the Mercat de la Terra with about 40 producers since October 2020.
From 2023, the frequency of the Mercat de la Terra will change from monthly to quarterly, to give more strength to the organization of individual initiatives and create a more important event.
Elne is a Catalan, dynamic town with an extensive cultural heritage. It is only 15 minutes from Perpignan (the largest city in the Eastern Pyrenees) and also 10 minutes from the beaches (particularly those of Saint-Cyprien and Argelès-sur-Mer, which are among the most touristy towns in France). The Slow Food Pays Catalan community has been organizing the Mercat de la Terra with about 40 producers since October 2020.
From 2023, the frequency of the Mercat de la Terra will change from monthly to quarterly, to give more strength to the organization of individual initiatives and create a more important event.
SF0328806
Elne is a Catalan, dynamic town with an extensive cultural heritage. It is only 15 minutes from Perpignan (the largest city in the Eastern Pyrenees) and also 10 minutes from the beaches (particularly those of Saint-Cyprien and Argelès-sur-Mer, which are among the most touristy towns in France). The Slow Food Pays Catalan community has been organizing the Mercat de la Terra with about 40 producers since October 2020.
From 2023, the frequency of the Mercat de la Terra will change from monthly to quarterly, to give more strength to the organization of individual initiatives and create a more important event.
Elne is a Catalan, dynamic town with an extensive cultural heritage. It is only 15 minutes from Perpignan (the largest city in the Eastern Pyrenees) and also 10 minutes from the beaches (particularly those of Saint-Cyprien and Argelès-sur-Mer, which are among the most touristy towns in France). The Slow Food Pays Catalan community has been organizing the Mercat de la Terra with about 40 producers since October 2020.
From 2023, the frequency of the Mercat de la Terra will change from monthly to quarterly, to give more strength to the organization of individual initiatives and create a more important event.
SF0328805
Elne is a Catalan, dynamic town with an extensive cultural heritage. It is only 15 minutes from Perpignan (the largest city in the Eastern Pyrenees) and also 10 minutes from the beaches (particularly those of Saint-Cyprien and Argelès-sur-Mer, which are among the most touristy towns in France). The Slow Food Pays Catalan community has been organizing the Mercat de la Terra with about 40 producers since October 2020.
From 2023, the frequency of the Mercat de la Terra will change from monthly to quarterly, to give more strength to the organization of individual initiatives and create a more important event.
Elne is a Catalan, dynamic town with an extensive cultural heritage. It is only 15 minutes from Perpignan (the largest city in the Eastern Pyrenees) and also 10 minutes from the beaches (particularly those of Saint-Cyprien and Argelès-sur-Mer, which are among the most touristy towns in France). The Slow Food Pays Catalan community has been organizing the Mercat de la Terra with about 40 producers since October 2020.
From 2023, the frequency of the Mercat de la Terra will change from monthly to quarterly, to give more strength to the organization of individual initiatives and create a more important event.
SF0328804
Elne is a Catalan, dynamic town with an extensive cultural heritage. It is only 15 minutes from Perpignan (the largest city in the Eastern Pyrenees) and also 10 minutes from the beaches (particularly those of Saint-Cyprien and Argelès-sur-Mer, which are among the most touristy towns in France). The Slow Food Pays Catalan community has been organizing the Mercat de la Terra with about 40 producers since October 2020.
From 2023, the frequency of the Mercat de la Terra will change from monthly to quarterly, to give more strength to the organization of individual initiatives and create a more important event.
Elne is a Catalan, dynamic town with an extensive cultural heritage. It is only 15 minutes from Perpignan (the largest city in the Eastern Pyrenees) and also 10 minutes from the beaches (particularly those of Saint-Cyprien and Argelès-sur-Mer, which are among the most touristy towns in France). The Slow Food Pays Catalan community has been organizing the Mercat de la Terra with about 40 producers since October 2020.
From 2023, the frequency of the Mercat de la Terra will change from monthly to quarterly, to give more strength to the organization of individual initiatives and create a more important event.
SF0328803
Elne is a Catalan, dynamic town with an extensive cultural heritage. It is only 15 minutes from Perpignan (the largest city in the Eastern Pyrenees) and also 10 minutes from the beaches (particularly those of Saint-Cyprien and Argelès-sur-Mer, which are among the most touristy towns in France). The Slow Food Pays Catalan community has been organizing the Mercat de la Terra with about 40 producers since October 2020.
From 2023, the frequency of the Mercat de la Terra will change from monthly to quarterly, to give more strength to the organization of individual initiatives and create a more important event.
Elne is a Catalan, dynamic town with an extensive cultural heritage. It is only 15 minutes from Perpignan (the largest city in the Eastern Pyrenees) and also 10 minutes from the beaches (particularly those of Saint-Cyprien and Argelès-sur-Mer, which are among the most touristy towns in France). The Slow Food Pays Catalan community has been organizing the Mercat de la Terra with about 40 producers since October 2020.
From 2023, the frequency of the Mercat de la Terra will change from monthly to quarterly, to give more strength to the organization of individual initiatives and create a more important event.
SF0328802
Elne is a Catalan, dynamic town with an extensive cultural heritage. It is only 15 minutes from Perpignan (the largest city in the Eastern Pyrenees) and also 10 minutes from the beaches (particularly those of Saint-Cyprien and Argelès-sur-Mer, which are among the most touristy towns in France). The Slow Food Pays Catalan community has been organizing the Mercat de la Terra with about 40 producers since October 2020.
From 2023, the frequency of the Mercat de la Terra will change from monthly to quarterly, to give more strength to the organization of individual initiatives and create a more important event.
Elne is a Catalan, dynamic town with an extensive cultural heritage. It is only 15 minutes from Perpignan (the largest city in the Eastern Pyrenees) and also 10 minutes from the beaches (particularly those of Saint-Cyprien and Argelès-sur-Mer, which are among the most touristy towns in France). The Slow Food Pays Catalan community has been organizing the Mercat de la Terra with about 40 producers since October 2020.
From 2023, the frequency of the Mercat de la Terra will change from monthly to quarterly, to give more strength to the organization of individual initiatives and create a more important event.
SF0328801
Elne is a Catalan, dynamic town with an extensive cultural heritage. It is only 15 minutes from Perpignan (the largest city in the Eastern Pyrenees) and also 10 minutes from the beaches (particularly those of Saint-Cyprien and Argelès-sur-Mer, which are among the most touristy towns in France). The Slow Food Pays Catalan community has been organizing the Mercat de la Terra with about 40 producers since October 2020.
From 2023, the frequency of the Mercat de la Terra will change from monthly to quarterly, to give more strength to the organization of individual initiatives and create a more important event.
Elne is a Catalan, dynamic town with an extensive cultural heritage. It is only 15 minutes from Perpignan (the largest city in the Eastern Pyrenees) and also 10 minutes from the beaches (particularly those of Saint-Cyprien and Argelès-sur-Mer, which are among the most touristy towns in France). The Slow Food Pays Catalan community has been organizing the Mercat de la Terra with about 40 producers since October 2020.
From 2023, the frequency of the Mercat de la Terra will change from monthly to quarterly, to give more strength to the organization of individual initiatives and create a more important event.
SF0328800
Elne is a Catalan, dynamic town with an extensive cultural heritage. It is only 15 minutes from Perpignan (the largest city in the Eastern Pyrenees) and also 10 minutes from the beaches (particularly those of Saint-Cyprien and Argelès-sur-Mer, which are among the most touristy towns in France). The Slow Food Pays Catalan community has been organizing the Mercat de la Terra with about 40 producers since October 2020.
From 2023, the frequency of the Mercat de la Terra will change from monthly to quarterly, to give more strength to the organization of individual initiatives and create a more important event.
Elne is a Catalan, dynamic town with an extensive cultural heritage. It is only 15 minutes from Perpignan (the largest city in the Eastern Pyrenees) and also 10 minutes from the beaches (particularly those of Saint-Cyprien and Argelès-sur-Mer, which are among the most touristy towns in France). The Slow Food Pays Catalan community has been organizing the Mercat de la Terra with about 40 producers since October 2020.
From 2023, the frequency of the Mercat de la Terra will change from monthly to quarterly, to give more strength to the organization of individual initiatives and create a more important event.
SF0328799
Elne is a Catalan, dynamic town with an extensive cultural heritage. It is only 15 minutes from Perpignan (the largest city in the Eastern Pyrenees) and also 10 minutes from the beaches (particularly those of Saint-Cyprien and Argelès-sur-Mer, which are among the most touristy towns in France). The Slow Food Pays Catalan community has been organizing the Mercat de la Terra with about 40 producers since October 2020.
From 2023, the frequency of the Mercat de la Terra will change from monthly to quarterly, to give more strength to the organization of individual initiatives and create a more important event.
Elne is a Catalan, dynamic town with an extensive cultural heritage. It is only 15 minutes from Perpignan (the largest city in the Eastern Pyrenees) and also 10 minutes from the beaches (particularly those of Saint-Cyprien and Argelès-sur-Mer, which are among the most touristy towns in France). The Slow Food Pays Catalan community has been organizing the Mercat de la Terra with about 40 producers since October 2020.
From 2023, the frequency of the Mercat de la Terra will change from monthly to quarterly, to give more strength to the organization of individual initiatives and create a more important event.
SF0328798
Elne is a Catalan, dynamic town with an extensive cultural heritage. It is only 15 minutes from Perpignan (the largest city in the Eastern Pyrenees) and also 10 minutes from the beaches (particularly those of Saint-Cyprien and Argelès-sur-Mer, which are among the most touristy towns in France). The Slow Food Pays Catalan community has been organizing the Mercat de la Terra with about 40 producers since October 2020.
From 2023, the frequency of the Mercat de la Terra will change from monthly to quarterly, to give more strength to the organization of individual initiatives and create a more important event.
Elne is a Catalan, dynamic town with an extensive cultural heritage. It is only 15 minutes from Perpignan (the largest city in the Eastern Pyrenees) and also 10 minutes from the beaches (particularly those of Saint-Cyprien and Argelès-sur-Mer, which are among the most touristy towns in France). The Slow Food Pays Catalan community has been organizing the Mercat de la Terra with about 40 producers since October 2020.
From 2023, the frequency of the Mercat de la Terra will change from monthly to quarterly, to give more strength to the organization of individual initiatives and create a more important event.
SF0328797
Elne is a Catalan, dynamic town with an extensive cultural heritage. It is only 15 minutes from Perpignan (the largest city in the Eastern Pyrenees) and also 10 minutes from the beaches (particularly those of Saint-Cyprien and Argelès-sur-Mer, which are among the most touristy towns in France). The Slow Food Pays Catalan community has been organizing the Mercat de la Terra with about 40 producers since October 2020.
From 2023, the frequency of the Mercat de la Terra will change from monthly to quarterly, to give more strength to the organization of individual initiatives and create a more important event.
Elne is a Catalan, dynamic town with an extensive cultural heritage. It is only 15 minutes from Perpignan (the largest city in the Eastern Pyrenees) and also 10 minutes from the beaches (particularly those of Saint-Cyprien and Argelès-sur-Mer, which are among the most touristy towns in France). The Slow Food Pays Catalan community has been organizing the Mercat de la Terra with about 40 producers since October 2020.
From 2023, the frequency of the Mercat de la Terra will change from monthly to quarterly, to give more strength to the organization of individual initiatives and create a more important event.
SF0328796
Elne is a Catalan, dynamic town with an extensive cultural heritage. It is only 15 minutes from Perpignan (the largest city in the Eastern Pyrenees) and also 10 minutes from the beaches (particularly those of Saint-Cyprien and Argelès-sur-Mer, which are among the most touristy towns in France). The Slow Food Pays Catalan community has been organizing the Mercat de la Terra with about 40 producers since October 2020.
From 2023, the frequency of the Mercat de la Terra will change from monthly to quarterly, to give more strength to the organization of individual initiatives and create a more important event.
Elne is a Catalan, dynamic town with an extensive cultural heritage. It is only 15 minutes from Perpignan (the largest city in the Eastern Pyrenees) and also 10 minutes from the beaches (particularly those of Saint-Cyprien and Argelès-sur-Mer, which are among the most touristy towns in France). The Slow Food Pays Catalan community has been organizing the Mercat de la Terra with about 40 producers since October 2020.
From 2023, the frequency of the Mercat de la Terra will change from monthly to quarterly, to give more strength to the organization of individual initiatives and create a more important event.
SF0328795
Elne is a Catalan, dynamic town with an extensive cultural heritage. It is only 15 minutes from Perpignan (the largest city in the Eastern Pyrenees) and also 10 minutes from the beaches (particularly those of Saint-Cyprien and Argelès-sur-Mer, which are among the most touristy towns in France). The Slow Food Pays Catalan community has been organizing the Mercat de la Terra with about 40 producers since October 2020.
From 2023, the frequency of the Mercat de la Terra will change from monthly to quarterly, to give more strength to the organization of individual initiatives and create a more important event.
Elne is a Catalan, dynamic town with an extensive cultural heritage. It is only 15 minutes from Perpignan (the largest city in the Eastern Pyrenees) and also 10 minutes from the beaches (particularly those of Saint-Cyprien and Argelès-sur-Mer, which are among the most touristy towns in France). The Slow Food Pays Catalan community has been organizing the Mercat de la Terra with about 40 producers since October 2020.
From 2023, the frequency of the Mercat de la Terra will change from monthly to quarterly, to give more strength to the organization of individual initiatives and create a more important event.
SF0328794
Elne is a Catalan, dynamic town with an extensive cultural heritage. It is only 15 minutes from Perpignan (the largest city in the Eastern Pyrenees) and also 10 minutes from the beaches (particularly those of Saint-Cyprien and Argelès-sur-Mer, which are among the most touristy towns in France). The Slow Food Pays Catalan community has been organizing the Mercat de la Terra with about 40 producers since October 2020.
From 2023, the frequency of the Mercat de la Terra will change from monthly to quarterly, to give more strength to the organization of individual initiatives and create a more important event.
Elne is a Catalan, dynamic town with an extensive cultural heritage. It is only 15 minutes from Perpignan (the largest city in the Eastern Pyrenees) and also 10 minutes from the beaches (particularly those of Saint-Cyprien and Argelès-sur-Mer, which are among the most touristy towns in France). The Slow Food Pays Catalan community has been organizing the Mercat de la Terra with about 40 producers since October 2020.
From 2023, the frequency of the Mercat de la Terra will change from monthly to quarterly, to give more strength to the organization of individual initiatives and create a more important event.
SF0328793
Elne is a Catalan, dynamic town with an extensive cultural heritage. It is only 15 minutes from Perpignan (the largest city in the Eastern Pyrenees) and also 10 minutes from the beaches (particularly those of Saint-Cyprien and Argelès-sur-Mer, which are among the most touristy towns in France). The Slow Food Pays Catalan community has been organizing the Mercat de la Terra with about 40 producers since October 2020.
From 2023, the frequency of the Mercat de la Terra will change from monthly to quarterly, to give more strength to the organization of individual initiatives and create a more important event.
Elne is a Catalan, dynamic town with an extensive cultural heritage. It is only 15 minutes from Perpignan (the largest city in the Eastern Pyrenees) and also 10 minutes from the beaches (particularly those of Saint-Cyprien and Argelès-sur-Mer, which are among the most touristy towns in France). The Slow Food Pays Catalan community has been organizing the Mercat de la Terra with about 40 producers since October 2020.
From 2023, the frequency of the Mercat de la Terra will change from monthly to quarterly, to give more strength to the organization of individual initiatives and create a more important event.
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