From milking to plate

What are the secrets behind turning milk into cheese? A visit to the Maison du Fromage Abondance, combined with the students' own production of a small white tomme.

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.

Child: 7.50 €.

Free entry for the supervisors.

Pet allowed

Pet not allowed