The chief industry of the Aubrac region of Southern France is livestock and coming here I see cream-colored cows here and there grazing upon the grass. It is a rocky region, this perhaps being the chief reason why so many roofs and walls are constructed out of stone. In French, a stone dwelling or hut is known as a “buron.” In the past, during the months from May until October when the cows graze, livestock farmers lived in these buron in groups of four or five where they would work in creating cheese from the milk from their cows. A famous dish from this region is aligot—a mixture of mashed potatoes and cheese which is often served alongside steak—and this rich and delicious food originated in one of these burons. One of the burons you can see located atop a low, verdant hill that decorates the horizon has been transformed into a restaurant and tourist spot. However, the chill upon stepping inside is unexpected and I notice there are only a few windows. Standing there, I think about how the cheese once made here was nurtured by the landscape that stretches all around.