Hope everyone has had a good night’s sleep on the rest day – I know my fingers need a break from typing quickly “Les Vaches” and sending it to twitter. If you do tweet, join us at @lesvachesdutour during the stages. We’re there for general race discussion as well as cow spotting, and love a bit of a #trolldj guessing game.
As Le Tour heads off south again towards the Pyrenees (still!), we spend a couple of days travelling through the Cévennes mountains, with today’s ride featuring 2 category three climbs and 2 category four climbs and a downhill finish.
We’re all hoping for less crashes and more les vaches as we continue to the Midi-Pyrenees area.
We may see some Salers cows around today as this is their native region. This hardy breed dates back a long time and its winter milk (from when the cows are fed hay) is used to make Cantal cheese one of the oldest cheeses in France. Apparently Pliny the Elder mentions cantal cheese in his writings. Cantal cheese is traditionally used in the cheesy mashed potato dish we told you about yesterday, Aligot. The summer milk, from when the cows have been grazing on meadows and fresh grass, is used to make Salers cheese.