During the demonstration, the cheese maker will explain, in French, the cheese making process and reveal some of its secrets…
An audio-visual presentation is available to discover the secrets of cheese making outside the demonstration hours.
Interpreters are available on reservation and according to their availability. They will tell you the story of the cheese in your own language, tell you some anecdotes and will be happy to answer your questions.
Traditionally, alpine cheese is made over a wood fire in a large copper pot in the hearth of the chalet by a “armailli-fromager”. After several minutes on the fire, the cheese is ready. The mass is placed in a large hemp cloth, then placed in a mould and finally pressed into its final shape. At Moléson, we make Petit Moléson and Le Lutin du Moléson.
Discover the cheese-making process during the «cheese making» session. It takes place every morning at 9.45 am and lasts approx. 45 minutes.
Once the cheese has been made, the cheesemaker places the cheese loaves in a salt water bath for 8 to 24 hours, depending on the cheese. Once this stage is over, the ripening process can begin. The wheels of cheese are then placed in the cellar, where the cheesemaker turns them regularly while rubbing them with a brush. This stage develops the cheese rind. At the end of the visit, taste our specialities.
Discover the final stages of the cheese-making process: the cheese ripening. It takes place every afternoon at 3.45 pm and lasts approx. 45 minutes.
In its typical 17th century chalet, the restaurant of the alpine cheese dairy will delight your taste buds with quality local products concocted with love.
After your visit, why don't you stop at the restaurant of the alpine cheese dairy?
