What are the secrets behind turning milk into cheese? A visit to the Maison du Fromage Abondance, combined with the students' own production of a small white tomme.
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After a presentation of the tools and ingredients needed to make cheese, students put themselves in the shoes of apprentice cheesemakers and go step-by-step through the stages involved in creating a small white tomme: measuring quantities, heating and renneting.
heating and renneting... This is followed by a rest period to allow the milk to curdle.
This waiting time is then used to visit the Maison du Fromage Abondance, where the geography of the valley, cow breeds and production stages...
heating and renneting... This is followed by a rest period to allow the milk to curdle.
This waiting time is then used to visit the Maison du Fromage Abondance, where the geography of the valley, cow breeds and production stages...
Activities
Activities
- Minimum age (in years) : 6
- Maximum age (in years) : 9
Rates
Rates
Child: 7.50 €.
Free entry for the supervisors.
Free entry for the supervisors.
1 guide for 1 class.
Groups (Max capacity)
Groups (Max capacity)
- 15 Person (s) mini
Openings
Openings
All year 2025 - Open on thursday, on friday
Location
Location
Contact From milking to plate
Spoken languages
Spoken languages
Access
Access
- From the shores of Lake Geneva, access via RD22 or detour via Plateau de Gavot (depending on the season), direction Abondance valley (approx.40 min).
5 min walk from Abondance village center.
Served by line C - EVA'D during school vacations.
Free parking, bicycle parking.
