AG1, AOC, AOP, Agricultural Building, Agriculture, Aliment, Alimentation, Aliments, Appellation Milk Cow, Appellation d'origine contrôlée, Appellation d'origine protégée, Appellation of Origin, Auvergne, Auvergne cheese, Baguette, Beverage, Boisson, Boisson non alcolisée, Boissons, Bâtiment agricole, Cantal, Cantal (departement), Cantal (département), Central France, Centre de la France, Charcuterie, Charcuteries, Cheese from Auvergne, Cheese of France, Cheeses of France, Collobrières, Corps gras, Couleur, Country products, Cow Milk, Cuisine, Cultural Tourism, Culture, Culturel, Dairy Product, Delicatessen, Diet, Drink, Drinks, Dwelling place, Ecomuseum, Ecomusée, Ecomusée de la Margeride, Edifice, Edifices, Europe, Exploitation agricole, Exterior view, Extérieur, FRA_15, Farm, Ferme, Food, Food and nutrition, Food product, Fourme d'Ambert, Fourme d'Ambert AOC of Origin, France, France Cheese, Fromage, Fromage d'Auvergne, Fromage de France, Fromage fermier, Fromages d'Auvergne, Fromages de France, Gastronomie, Gastronomy, Habitat, Habitat individuel, Habitat rural, Habitation, Home, Horizontal, House, Houses, Housing environment, Huile d'olive, Image horizontale, Lait, Lait cru, Lait de Vache, Local product, Local products, Loubaresse, Maison, Margeride, Milk, Nonalcoholic, Nourriture, Nutrition, Outdoor, PDO, Persillé, Pork delicatessen, Pork meats, Pressed uncooked cow's milk, Produit alimentaire, Produit du terroir, Produit laitier, Produit régional, Produits laitiers, Protected designation of origin, Pâte persillée, Pâte tendre non pressée non cuite, REP-088, REP-164, Raw milk Farmer cheese, Regional Specialty, Regional product, Regional speciality, Residence, Rural Home, Saint-Nectaire, Salaison, Salers, Salers cheese, Salted deli meats, Salting (food), Sans alcool, Spécialité régionale, TH-0014, Terroir, Tourisme culturel, Touristique, Travel, Veined, Vue d'extérieur, cheese, cultural tourisme, dairy products, museum, musée, viande, éco