In the heart of Auvergne, at 1,000 meters above sea level in a regional volcanic nature park, Fromagerie des Monts du Cantal has been perpetuating the tradition of making raw milk cheeses since 1928. He works with milk from AOP Cantal and mountain areas collected from 40 producers in a sustainable approach that respects the environment. In addition, the dairy has developed a HAUT HERBAGE approach with even more stringent specifications than AOP Cantal (only grass and hay and certified noble supplements, collection within 24 hours, specialized and artisanal production: passing through a volume press, long maturation, maturation in the cellar, selection, traceability, etc.) The cheeses are produced in Pierrefort and matured in 3 cellars, including the famous Saint-Poncy cellar built in an old railway tunnel.
Cantal Haut Herbage is the result of an approach to environmental quality based on feeding dairy cows exclusively with grass and hay, without silage, without wrapping in foil and with grain supplements guaranteed without GMOs.