The geological and geographical characteristics of Haute-Loire, such as basalt soil, altitude and climate, have produced wonderful-tasting specialities, thanks to the patience and know-how of local arable and livestock farmers and craftspeople. Specialities of the Velay area include some exceptional cheeses: originating in the high volcanic plateaus, "Velay" is one of them.
This farmhouse cheese made from raw cow's milk, artisanally produced using the previous day's milk, partially skimmed, and the milk of the day, is characterised by a specific maturing process: its particular maturation, in a cellar on poplar wood racks, is due to the development of a cheese mite called an artison, which invades its rind and gives its centre a unique taste. It is offered for sale at different stages of this maturing process, between 3 weeks and 2 months of age, in order to satisfy the tastes of the greatest number of people.
About twenty farmers in Velay produce the famous artison cheese, full of flavour and never quite the same from one farm to another.