Bulletin of Faculty of Letters, Hosei University

ピレネー山脈

バスク地方

ヒツジのチーズ

Transhumance of sheep

Pyrenees Mts.

Basque of France

Cheese of sheep

In the Basque area of the Pyrenees Mts., France, the transhumance of sheep used to be conducted in the form of intermediate-stationed transhumance prior to World War I. Today, the style of transhumance has changed to ascending transhumance. In this study, a questionnaire survey of shepherds was conducted in Ossau valley. This valley was formed by glacial activity during the last glacial period. Sheep stay at the bottom of the glacial cirque around the altitude of 1700-1800 m a.s.l. where sheep, cattle and horses graze on 1,400ha as their summer range. The local breed of sheep is the "BASCO-BEARNAISE". From July 1st to the middle September, the shepherds milk the ewes two times a day. They use the milk to make "Ossau-Iraty" cheese. They sell the cheese through the market or directly to private visitors. The summer huts are used by the shepherds alone or with their families. The living facilities are completely modernized with solar batteries, mobile phones, tap water and computers. The quality of cheese is the best in Europe. To achieve this quality of cheese, a supply of clean cold water, soft natural grass and a cool climate are required. These conditions are needed to maintain the quality of both the cheese and the meat. Thus, the transhumance of sheep in this area, meets conditions for sustainability in the future also.

102 文学部・人文科学研究科 ＞ 紀要 ＞ 法政大学文学部紀要 ＞ 66