De l'herbe au fromage" – from grass to cheese


An entertaining trip to the Val d’Aillon cheese-making area, to gain an insight into the secret of its quality and discover the wealth of varieties...

You will experience the atmosphere of the cowshed in winter at milking time…
Lifting the shutters fixed to the fresco and find out what exactly a second crop of hay, a “barlot" or a pirouette is.
Learn about the mysterious alchemy involved in producing delicious cheeses from the milk.
Add to your knowledge in the final questions & answers game, and you’ll enjoy even more tasting these cheeses, the bounty of our mountains.

Cheese-making factory : Young and old alike can try their hand at making Tome and butter, in direct contact with the product.

The discovery area of the Fromagerie de Val d’Aillon holds the "Marque Parc" label.

Open every day
from 9.am to 12 am and from 3 pm to 7.30 pm