Our production methods

5 key steps for high quality cheese

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Learn how is made traditional cheeses of East of France...

Different production steps

Heating

This is an important stage as it is here that the milk begins to ferment, and where the type of cheese is determined. 


Curdling

The cheese-maker ads rennet which gradually forms the curd. Then, the casein (the protein in milk) coagulates, trapping the water contained in the milk. The curd is stirred and then poured into moulds which give the cheese its shape and weight. 

 

Draining

The curd is cut into cubes to help drain off the whey. This stage can last from 15 to 20 hours, and during this time the lactic ferments continue to develop to form the desired texture – creamy, smooth or soft.


Salting

The cheeses are removed from the moulds and salted. Salt is needed to bring out the taste of the cheese and to help it keep.

 

Maturation

Another key step as it gives a cheese its identity. The cheeses are kept in cellars at a certain temperature and with the proper humidity and ventilation. During maturation, they are continually rubbed and washed (according to the type of cheese) by the master cheesemakers, using skills handed down over the generations.
The human touch is crucial for a great cheese.

 

 All our cheeses are gluten-free.

Associations, work councils or cheese lovers, take advantage of direct selling to our chalet.
 

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