During the demonstrations, the cheesemaker explains the production process in French and shares their expertise, right in the heart of the alpine pasture.
Outside demonstration times, an audiovisual presentation lets you discover the secrets of cheesemaking at your own pace.
By reservation and subject to availability, interpreters can accompany your visit. They share the story of the cheese, a few anecdotes and answer your questions in your language.
Alpine cheese is made over a wood fire, in a large copper vat set in the chalet hearth. The cheesemaker works the curd until the ideal texture is reached.
The mass is then lifted out using a hemp cloth, placed into a mould and pressed to give it its final shape.
At Moléson, cheeses such as Petit Moléson and Lutin du Moléson are produced.
Come and watch this key stage each morning at 9:45 AM.
Duration: around 45 minutes
After production, the wheels are immersed in a saltwater bath for several hours (8 to 24 hours depending on the cheese). This step prepares the cheese for maturation.
The wheels are then placed in the cellar, where the cheesemaker regularly turns and brushes them. This process allows the rind to develop.
At the end of the visit, a tasting of our specialities is offered.
Discover this essential stage every afternoon at 3:45 PM.
Duration: around 45 minutes
In its typical 17th-century chalet, the alpine dairy restaurant offers generous cuisine made with local, seasonal products.
An ideal break to extend your visit and fully enjoy the alpine atmosphere.
After your visit, why don't you stop at the restaurant of the alpine cheese dairy?
