From the milking to the plate, what are the secrets of transforming milk into cheese?
During this workshop, the children will become apprentice cheese makers and will leave with their own cheese... to taste!
Topics covered: making a small white tomme, discovering cow breeds, the properties of milk, Savoy cheeses, and of course the steps involved in making our cheeses!
Organisation: mutual aid and cooperation, the children are divided into groups of 6 during the workshop.
Children's groups : The little cheese makers
During this workshop, become an apprentice cheese maker and transform milk into cheese!
About
A shop offers you local products, directly from local farmers or companies (Savoy cheeses, salted meats, jams, honey, books, souvenirs). Ask for the catalogue, place your order and collect it at the end of your visit!
Prices
Group children: from 4.50 € (5 € per child if the group has less than 20 children.).
Group rate available for > 10 people.
Free of charge: 3 accompanying adults per class.
By reservation.
Workshop only on Thursdays and Fridays.
Number of participants : 10 pers. Min. - 30 pers. Max.
Methods of payment accepted : Bank/credit card, Check, Cash, Credit transfer, Contactless payment
Reception
Dates
All year round, daily except on January 1st, Easter Monday, November 11th and December 25th.
On demand.
Services
- Accompanied
- Equipment provided
- Introductory/discovery
Contacts
Access
The Maison du Fromage Abondance is located in the heart of the Abondance valley:
5 minutes from the centre of the village, itinerary "Tour du village" or "Bords de Dranse".
On the right as you enter the village from Thonon-les-Bains.
27 km from Thonon-les-Bains and Evian les Bains on the D22.
65 km from Geneva Airport
It is served by the Colombus coaches, stop "Maison du Fromage Abondance" (during school holidays).
- Mental disability
Mental Disability
