The milk produced in the Bearne region, which is then transformed into local cheeses, is largely collected in the pastures during the summer season. Made from sheep’s or cow’s milk or a mixture of both, this cheese is key to the Bearnaise mountain identity and way of life. Local residents have held on to their gastronomic heritage allowing visitors to enjoy a first quality product. Although cheese is often sold directly to visitors, travellers, walkers and tourists at local farms, shepherds and producers have also formed a cooperative called “Le Fromage Fermier” to promote and market their product. This cooperative, part of the Aspe Valley Ecomuseum, has its headquarters in Accous and is an essential place to visit for detailed information on cheese production techniques.

A guided tour shows and explains the methods behind this cottage industry by means of a step-by-step audiovisual explanation and a visit to the “Refining Room” where qualified personnel manipulate the cheeses that have just arrived from local producers and elaborate the finished product. Visitors are invited to taste different varieties and may purchase the cheese of their choice and other quality local products at the adjacent shop.