This cheese is expressly mentioned for the first time in the eleventh century, which makes it a historical symbol of the region of the causses and valleys of Aveyron. This rural region, established on a land that is sometimes very difficult to exploit, has made it its financial and cultural wealth.

Internationally renowned, it is associated with the excellence of French agriculture and its gastronomy. It has even become the emblem of the resistance of producers and processors of raw milk cheese against the repeated demands for the generalization of milk pasteurization. It exists today in industrial and dairy form, its farm form having completely disappeared at the very beginning of the twentieth century. (extract from Wikipedia)