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
Wednesday | 06.07.2022 | 14:00-16:00 |
Thursday | 14.07.2022 | 14:00-16:00 |
Wednesday | 03.08.2022 | 14:00-16:00 |
Thursday | 11.08.2022 | 14:00-16:00 |
Wednesday | 17.08.2022 | 14:00-16:00 |
Wednesday | 24.08.2022 | 14:00-16:00 |
Wednesday | 31.08.2022 | 14:00-16:00 |
Thursday | 13.10.2022 | 14:00-16:00 |
Wednesday | 19.10.2022 | 14:00-16:00 |