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