- Durata
- Half day, with a dairy visit and tasting
- Dimensione del gruppo
- 6–24 pers.
- Destinazioni
- Annecy e il suo lago · Courchevel e Les Trois Vallées
- Budget indicativo
- Da 90 € a persona
Savoie and Haute-Savoie produce some of France's best-known cheeses, including Beaufort, Reblochon and Tomme de Savoie, many of them made in small dairies that depend on local pastures and traditional methods. A cheese workshop gives a group a direct view of that craft, from the milk to the ageing cellar.
Visits are arranged with dairies or affineurs in the region, and the format depends on what they can offer on the day. A typical session includes a demonstration of curd-making, a visit to the ageing cellars and a guided tasting, with a focus on how the season and the pasture shape the flavour. The workshop suits a group staying in Annecy or in the Three Valleys, and it is often combined with a lunch of regional dishes.
Obiettivi
- Show how mountain pastures and seasons shape the taste of cheese
- Give participants a direct view of traditional cheese-making
- Pair a dairy visit with a tasting of regional cheeses and wines
- Connect the group with the farming life of the Alps
Svolgimento
- 1We confirm the group size, the date and the dairy or affineur, and check the production schedule, which varies by season.
- 2The group is welcomed at the dairy, where a cheesemaker explains the milk, the cheese and the local production rules.
- 3Participants observe or join in part of the process, such as cutting the curd or moulding, according to the dairy's schedule.
- 4The group visits the ageing cellars and learns how long each cheese needs to mature.
- 5A guided tasting with regional wines, or a lunch of local dishes, closes the session.
Da sapere
- Production schedules depend on the season. Some dairies only run certain processes in summer, when the herds are on high pastures.
- Dairies are working sites. Participants must follow hygiene rules and wear the protective clothing provided.
- Bring comfortable shoes, as dairy floors can be wet. Cellars are cool, so a light layer is recommended.
- Visits are normally arranged in the morning, when production is most active, and must be booked in advance.
Budget indicativo
Indicative, from around €90 per person excluding VAT for a dairy visit with a guided tasting. Lunch, wine, private transfers and workshops for larger groups are quoted separately.
Domande frequenti
Can participants make cheese themselves?
Sometimes, in a simplified way, such as shaping curd or helping with a fresh cheese. This depends on the dairy's schedule and hygiene rules, so we confirm it when we book.
Is the visit suitable for children?
Visits are normally suitable for all ages, but dairies are working sites and some areas may be restricted. We confirm any limits at booking.
Which cheeses will we taste?
The tasting usually includes a selection of Savoyard cheeses such as Beaufort, Reblochon and Tomme, chosen for the season and the producer.
