From milking to plate

Description

After a presentation of the tools and ingredients needed to make cheese, students put themselves in the shoes of apprentice cheesemakers and go step-by-step through the stages involved in creating a small white tomme: measuring quantities, heating and renneting.
heating and renneting... This is followed by a rest period to allow the milk to curdle.

This waiting time is then used to visit the Maison du Fromage Abondance, where the geography of the valley, cow breeds and production stages are explained. Thanks to a 9-step sensory tour, students will learn all about the special characteristics of Abondance cheese.

They'll then go back to making white tomme, and complete the final stage: molding the cheeses, which everyone can take home.
take home.

Ouverture

On demand.

Tarifs

Child: 7.50 €.

Free entry for the supervisors.

1 guide for 1 class.

Contact et accès

291 route de Sous le Pas
74360 Abondance
Haute-Savoie (74)

Informations complémentaires