La soupe au fromage

Another one-course meal can be made from this traditional, rustic cheese soup. Even a salad to follow might seem superfluous. During the past 30 years many of the mountain cheesemakers in the Cantal and Aveyron have abandoned their burons where they traditionally made their own cheese and butter. That way of life has turned out to be too lonely as well as too hard. The herdsmen now more frequently market their produce through local cooperatives, such as at Laguiole. A handful of b