Places to visit Industry Puy-De-Dôme

In this ^14th century building, cheese is king. Two rooms are dedicated to the instruments used to make and mature the cheeses in the maturing cellar. In addition to the history of the local fourme and its manufacturing secrets, this place offers a visit of the cellar which was used as a cellar for La Fayette. Enjoying a good piece of Fourme d'Ambert cheese will be on the program, before going to meet the Myrtille cow and learn other tricks about milk.

By chance, by looking for a new coal deposit, the source Hydroxydase © Marie-Christine was discovered in 1908. The inhabitants of Breuil-sur-Couze discovered the virtues of this water, especially to accelerate healing. Exploitation began in 1912 and continues today. The water is captured between 90 and 110 meters deep, having spent 7,000 years underground. Rather confidential, this water is recognized for its digestive virtues thanks to its unique composition as it combines sodium and calco-magnesian bicarbonatée. It owes its name to its oxydo-reducing properties. From the original source, there is a tiny park accessible to all free of charge. If you want to taste the Hydroxydase ©, you will need to go to the pharmacy.