Cattle farming in the Mercantour

As you head up the Salèse valley in the summer, you will undoubtedly cross paths with a herd of fine cows grazing in the light undergrowth of the larch forest, which is a particularly favourable activity in these areas. After they have been milked on site, the milk is taken to the Boréon, where it is made into a cheese with an AOC label: “tome de la Vésubie”.
The very old dairy farming tradition in the Mercantour is sadly dying out today and being replaced with extensive sheep farming. This has certain disadvantages: overgrazing in some areas and greater vulnerability to predators, etc.