From milk to cheese. High above Les Mosses, Blaise Chablaix recounts with passion the history of artisanal cheesemaking. In the heart of the alps children and adults alike discover the hidden secrets of this timeless art before tasting the cheese
For centuries alpine cheesemaking has been the result of dedicated farming and of nature itself in equal measure. Both the milk and the hand crafted cheeses exude the subtle aroma of the rich alpine flora from which they are nurtured.
In summer Blaise Chablaix produces several wheels of cheese a day. Hand crafted and following time-old traditions, artisanal cheesemaking today has become a real art.
From the cauldron suspended over an open fire to the farm’s dairy, visitors follow each step of fabrication. From curdling the milk to making the wheel of cheese, each process is meticulously carried out. The cheese you eat on your next picnic will surely never taste the same now you know all the effort that has gone into making it !
