Fresh tomato from Aubrac finally protected by a PGI, what this changes for farmers

Bertrand Cestrières with his cows which will give very high quality milk for the fresh tome of Aubrac. FREE NOON – Y. PO.

Yves Soulhol, director of the Jeune Montagne cooperative, presents products protected by a PGI. FREE NOON – Y. PO.

From milk to the table via the Jeune Montagne cooperative… The IGP provides protection and notoriety to cheese and its associated products, such as aligot or trufade. 

It was the end of last October: the fresh tome of Aubrac was officially recognized as a protected geographical indication (PGI). A major protection offering cheese protection on a European scale.

Immense satisfaction for this territory located in the departments of Aveyron but also Cantal and Lozère. In particular for the Jeune Montagne cooperative which has the mission of safeguarding the manufacturing of Laguiole cheese and the ancestral Aligot recipe. "This IGP brings us protection but also of notoriety", underlines Yves Soulhol, the director of the coop.

And adds: “Price stability. With the cooperative we set up a replacement service so that farmers could take vacations, because it was thanks to them that we were able to have this label. And with this IGP young people find that what we do makes sense".

"A cheese cow"

This is energetically confirmed by Bertrand Cestrières, 44 years old, one of the 110 milk producers from 76 farms and supporting 300 families. Based in Montpeyroux, in a place called La Serre, he raises 60 dairy cows, mainly simmental breeds. "It’is not a dairy cow, corrects the farmer, but a cheese cow". A rustic breed which produces little milk, but the best milk for these products which will be widely exhibited at the Salon d l’Agriculture.

For Bertrand Cestrières, the IGP allows "to maintain the breed in Aubrac. This supports the milking effort in mountain areas. Without that, what could we do here ?".

"A vocation"

But we make a fresh tome of Aubrac, made from quality raw and whole milk which follows an ancestral manufacturing process: after renneting, the curd is cut, stirred then drained in a manufacturing tank. Yves Soulhol likes to explain the history and manufacturing of this product "on this land blessed by the Gods for meat and milk" , he slips, not without recalling the cooperative’s slogan: "If you don't believe us come see us".

We can do it in Paris to discover the specialties of aligot, truffades, gratin but also all the new snacking products that appreciate these dairy products: sandwiches, burgers, pizzas…

Of course, the IGP in return imposes precise and demanding specifications: such as the daily tour, including weekends and public holidays, the ban on dry fodder, the ban on dry fodder, rsquo;obligation to take the cows out 200 days a year, the ban on GMOs… In short, the price of glory for this product of excellence without preservatives or additives. "We are happy to participate in the development of this product", confirms Bertrand Cestrières who does not speak "of a job, but rather of a vocation".

From wine to Camargue salt, Occitanie delights

This is the very last to enter the list of products which benefit from a geographical indication of France: "Sel de Camargue" and "Fleur de sel de Camargue", a salt from the geographical area located in Petite Camargue. These are sea salts, resulting from the natural evaporation of sea water, and crystallizing only under the action of the sun and wind. No treatment, other than drying, is permitted.

Two products exclusively from the geographical area located in Petite Camargue. Salt production in this area dates back to the Middle Ages. Thanks to its distinct summers and its north and northwest winds, the Mediterranean climate of this area is favorable to the crystallization of salt and specific harvesting methods.

With this new IGP, the Occitanie region confirms its title of champion of France, all categories, of quality food products. It recently has 250 products under the appellation. The Occitanie vineyard alone has 110 AOC and IGP. Wines that go well with a good Roquefort or a black pork ham from Bigorre, accompanied by an aligot made from fresh tome from Aubrac and a Chasselas from Moissac for dessert… Enough to make good meals with all these appellations under the sign of quality, AOP since 1996 ? Wines, cheeses, charcuterie, fruits and vegetables, aligot… Occitanie delights with its products and we can see it with the 134 regional producers present on site, mainly in hall 7. Enjoy your meal!

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