Cheesemaking
For centuries, cheese making in alpine pastures has been the result of a finely balanced relationship between farmers and nature. The richness of the alpine flora gives the subtle aroma to the milk as well as to the cheese which is crafted in the traditional way by artisans.
During the summer season, the alpine cheesemakers produce several wheels of cheese. Crafted in the traditional way following tried and tested recipes, artisan production has become a real art. Art which is still possible to discover thanks to those farmers who open their doors to all those curious enough to want to know the secrets of this blend of tradition and natural respect.
Passionate about nature and the farming world but, above all, a man who loves his job, Blaise Chablaix divulges his trade secrets every morning from May to September to all those who want to know about cheese. Visit his farm at Lioson En Bas which is easily accessible from Col des Mosses by foot (about ½ an hour’s walk), by bike or by car.
Passionate about nature and the farming world but, above all, a man who loves his job, Blaise Chablaix divulges his trade secrets every morning from May to September to all those who want to know about cheese. Visit his farm at Lioson En Bas which is easily accessible from Col des Mosses by foot (about ½ an hour’s walk), by bike or by car.
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Address
Fabrication du fromage
Lioson d'En Bas
1862 Les Mosses
Lioson d'En Bas
1862 Les Mosses
Phone +41 (0)24 491 11 37
Mob. +41 (0)79 261 82 73
Mob. +41 (0)79 261 82 73
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