Historical Origins
This breed gets its name from a place in
the canton of Lacaune located in the middle of the Monts
de Lacaune, in the Tarn department, and near the border
with the Aveyron and Hérault departments The
traditional milking practise has been used for thousands
of years in the making of Roquefort cheese. The nature
of lambskin and its particular qualities (fineness,
tension, homogeneousness) are at the origins of the
industrial prosperity of the glove factories in Millau
at the beginning of the last century. continued... |
