N°12 – The Cow

The cow, the peaceful guardian of fields, holds a central place in rural identity. A living symbol of agriculture and the countryside, it evokes images of lush pastures and traditional farms. Dairy cows have a special significance in the production of world-renowned cheeses. Each region has its own varieties of dairy cows, each contributing to the diversity of flavors and textures that make the country proud.

Dairy cows provide milk for an impressive range of cheeses, from delicate fresh goat cheese to robust aged Comté. Milk is carefully transformed by local cheese makers, following artisanal methods and traditional recipes passed down through generations. Cheeses are not only a delight for the palate but also a showcase of culinary expertise and a connection to the land.

Furthermore, some regions continue the tradition of raising beef cattle to provide high-quality meat. beef cattle breeds, such as Charolais, are appreciated for their tender and flavorful meat. Cattle raised in carefully managed and environmentally friendly conditions become delicious dishes that celebrate the sustainable relationship between humans and the land.