SALT THE BISCAÜ
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This natural salting plant is air-conditioned in winter, as shepherds schedule their herds to produce winter and spring milk.
The three rooms that make up Mr. Laborde's salting room are worth a visit. It is a natural salting place that traps air at 1,000 m, air-conditioned in winter (constant humidity), because shepherds program their herds to make winter and spring milk. It is an important salting place, since Mr. Laborde turns on the two valleys and fetches the cheeses in the mountains in summer and on the plains in winter. The Ossalois is the achievement of a whole line of centuries-old practices preserved. To absolutely discover... and the cheese to taste!
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