You can find out how Tête de Moine is made in the traditional manner.
- 14:00: Start of the manufacturing process (heating to renneting temperature)
- 14:30: Renneting (coagulation of the milk with the rennet)
- 15:00: De-curdling (cutting) then stirring and heating of the grains and whey
- 15:30: Removal of the cheese and filling the moulds
Dates
* = provisional
| Thursday | 13.04.2023 | 14:00-16:00 |
| Wednesday | 19.04.2023 | 14:00-16:00 |
| Wednesday | 05.07.2023 * |
14:00-16:00 |
| Thursday | 13.07.2023 | 14:00-16:00 |
| Wednesday | 19.07.2023 | 14:00-16:00 |
| Wednesday | 26.07.2023 |
14:00-16:00 |
| Wednesday | 02.08.2023 |
14:00-16:00 |
| Thursday | 10.08.2023 |
14:00-16:00 |
| Wednesday | 16.08.2023 |
14:00-16:00 |
| Thursday | 12.10.2023 | 14:00-16:00 |
| Wednesday | 18.10.2023 | 14:00-16:00 |