A working farm experience at Ferme de la Borie in the Cantal highlands where participants join the fromager in a traditional morning cheese-making session. The class covers the process of making Tomme and young Cantal-style cheeses from the farm's own Salers cattle milk: heating, curdling, pressing, and salting. Participants leave with a small cheese to mature at home, along with a tasting of the farm's aged cheeses and house-made charcuterie.
The Auvergne Cheese-Making Workshop at Ferme de la Borie is a half-day farm immersion experience in the Cantal highlands near Aurillac in the Auvergne-Rhône-Alpes region. Ferme de la Borie is a working livestock farm raising Salers cattle — the ancient highland breed whose milk underpins the Salers and Cantal AOC cheeses — and opens its morning cheese-making session to small groups of visitors between April and October.
The workshop is structured around the farm's actual morning production rather than a demonstration: participants join the fromager (the farm's cheese maker) in the dairy for the start of the daily batch. The milk used is from the farm's own herd, collected that morning, and processed in the traditional manner using natural rennet. The session covers the four essential stages of artisan cheese production: heating the milk to the precise temperature required for curd formation, introducing rennet and monitoring the curdling process, cutting and pressing the curds into moulds using traditional wooden forms for Tomme-style cheeses, and the salting and initial aging steps.
The instructor explains the AOC regulations governing Cantal and Salers production — the milk source requirements, the permitted breeds, the seasonality rules for Salers — and shows participants the farm's aging cellar where wheels at different stages of maturation (Cantal jeune, entre-deux, and vieux) can be compared directly. Participants leave with a small fresh cheese (typically a Tomme fraîche or faisselle) to mature at home, along with a tasting of the farm's aged cheeses and house-made charcuterie.
Sessions are limited to ten participants and conducted in French; the farm hosts are accustomed to accommodating English-speaking visitors through hands-on demonstration. The workshop runs from approximately 08:00 to 12:00, aligned with the farm's morning dairy schedule. Booking is arranged through the Cantal Tourisme office. The farm requires private transport to access; the nearest car hire is in Aurillac.
Good to know
- Operator
- Ferme de la Borie
Location
Ferme de la Borie, Route de la Borie, 15000 Aurillac area
44.9294, 2.4504 View on map
Highlights
- Join Ferme de la Borie's fromager in the dairy for an active morning cheese-making session in the Cantal highlands
- Work through all four stages of artisan cheese production: heating, curdling, pressing, and salting
- Visit the farm's aging cellar and compare Cantal jeune, entre-deux, and vieux side by side
- Leave with a fresh Tomme fraîche cheese to mature at home
- Taste the farm's aged Cantal, Salers, and house-made charcuterie at the conclusion of the session
Tips for visiting
- Book through Cantal Tourisme (aurillac-tourisme.fr) well in advance — sessions run April to October only and fill quickly
- Private transport is required; hire a car in Aurillac as public transport to rural Cantal is very limited
- Wear old clothes or bring an apron — the dairy involves milk, whey, and curd residue
- Sessions start at approximately 08:00 aligned with the morning milking; plan overnight accommodation in Aurillac
- Basic French numbers and instructions will be helpful for non-French speakers, though the fromager communicates through demonstration
Frequently asked questions
Is private transport required to reach the farm?
Yes. Ferme de la Borie is in rural Cantal with no direct public transport from Aurillac. Visitors should hire a car from Aurillac or arrange a shared transfer through the Cantal Tourisme office.
What is the best time of year to visit?
Sessions run April to October. Late spring (May–June) is particularly recommended when Salers cattle are at high pasture and the farm is producing at its most active. Autumn harvest months are also excellent.
Is the workshop conducted in English?
Sessions are primarily in French. The fromager communicates through hands-on demonstration and is accustomed to non-French speakers. An interpreter can be arranged by Cantal Tourisme with advance notice.
Is the experience accessible to wheelchair users?
The farm dairy and aging cellar involve agricultural terrain — uneven floors and steps in some areas. The experience is not currently accessible to wheelchair users; contact Cantal Tourisme to discuss adapted options.
Can participants purchase cheese to take home?
Yes. The farm sells its aged cheeses and charcuterie directly. Vacuum-packed options suitable for travel are available. The fresh Tomme fraîche included in the workshop requires refrigeration and should be consumed within one week.