GAEC L’ECIR EN AUBRAC

Aubrac's écir is a small cheese with cow's milk of 180 grams. It takes its name from an icy wind, which when it blows on Aubrac lands creates drift. But this cheese is also the story of a fellow man, Jean-Marie Cayla, who returned to live on the Aubrac family farm in the late 1980 s. Armed with will and training at the national dairy school in Poligny - Jura, he transformed the small family farm into a flourishing enterprise. Écir is now known and appreciated by cheese lovers in Aveyron and beyond.