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)
- 14:15: Renneting (coagulation of the milk with the rennet)
- 14:45 : De-curdling (cutting) then stirring and heating of the grains and whey
- 15:45 : Removal of the cheese and filling the moulds
Dates
FREE ENTRY
Wednesday | 16.04.2025 | 14:00-16:00 |
Wednesday | 23.04.2025 | 14:00-16:00 |
Saturday | 03.05.2025 - Tête de Moine festival | several times |
Sunday | 04.05.2025 - Tête de Moine festival | several times |
Thursday | 10.07.2025 | 14:00-16:00 |
Wednesday | 16.07.2025 | 14:00-16:00 |
Wednesday | 23.07.2025 | 14:00-16:00 |
Wednesday | 30.07.2025 | 14:00-16:00 |
Wednesday | 06.08.2025 | 14:00-16:00 |
Thursday | 14.08.2025 | 14:00-16:00 |
Wednesday | 08.10.2025 | 14:00-16:00 |
Thursday | 16.10.2025 | 14:00-16:00 |