Watch the cheese being made in the heart of the family restaurant "Le Chalet". The cheesemaker explains the method and its secrets while following the traditional process used in mountain pastures!
The main tourist highlight of "Le Chalet" is the manufacture of hard cheese by a cheesemaker over a wood fire, just like the alpine dairymen produce it in the alpine huts.
Take a seat near the crackling fire and enjoy learning all the steps of how a wheel of hard cheese "Le Chalet Bio" of up to 20 kilos is produced.
In traditional costume, the cheesemakers perform their work right in the middle of the restaurant of "Le Chalet". Enjoy watching them as they heat organic milk over a wood fire, in a large copper pot.
After reaching a specific heat, the rennet is added, the whole is stirred, and the cheese is cut with a cheese harp. Once the cheese is cooked, the cheesemaker takes it out and places it in a wooden mould.
Then, only after a six-month maturing period in the cheese cellars of l'Etivaz, the cheese is finally ready to be tasted!
