Transhumance

Transhumance: from the end of Spring, herds start going up to the Summer pastures. It is the opportunity of a big celebration, beginning of July, during which one can discover the life of herds and their shepherds.

Every first weekend in October, the town of Laruns celebrate this cheese during the Cheese Fair.

The barns areas

The barns areas are an intermediary stage between the low and the high mountain. Each building has a use (storage of hay, salting room …). There is a rambling circuit called Port d’Aste (above the village of Aste-Béon) which leads to this typical mountain site.

The Ossau cheese

The Ossau cheese : the shepherd in his hut produces the local speciality: the delicious and famous Ossau cheese with a light liquorice flavour. The cheese will mature over several months in cellars (salting rooms) before being marketed.

Framhouses Cheeses Sales

* Béost
R. Casabonne Angla (hamlet of Bagès / 05 59 05 40 99)

* Bielle
M. Paris (Route du Village de Vacances/05 59 82 61 27)

* Gabas

– Le Biscaü (05 59 05 31 37)  (cellar ).
– Le Pic du Midi (05 59 05 33 00)  (cellar ).

* Gère-Bélesten
Fromagerie Pardou (quartier Monplaisir / 05 59 82 64 28) (cellar).

* Gourette (Bézou, Plaa de Batch, Station)
Cheeses sales (Tourim Office of Gourette 05 59 05 12 17).

* Louvie-Soubiron
– M. Mathieu (Hamlet of Listo, 05 59 05 42 47). Goat cheese
– M et Mme Mondot (Quartier les Eschartès, 05 59 71 42 39). Goat cheese

* Sainte-Colome
– G. Guilhamet (12 route de Mifaget/05 59 05 83 20).
– A. Victor, P. Ciadous (Ferme Frady, quartier Pèdestarrès, commune de Louvie-Juzon/05 59 05 85 42). Goat cheese