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Cheese manufacture

Every Wednesday in July and August from 14:00 to 16:00 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

Maison de la Tête de Moine
Le Domaine 1
2713 Bellelay, Switzerland

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Phone +41 32 484 03 16

Covid-19 information

The café terrace, the shop and the museum are open.

Opening Hours

Sunday
16.05.21
10:00 - 18:00
Monday
17.05.21
Closed
Tuesday
18.05.21
Closed
Wednesday
19.05.21
10:00 - 18:00
Thursday
20.05.21
10:00 - 18:00
Friday
21.05.21
10:00 - 18:00
Saturday
22.05.21
10:00 - 18:00
Currently closed

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