Cheese making

Champoussin

The Traditional Cheese Factory was started in the summer of 2004. In a warm atmosphere, discover the transformation of cow's milk into raclette cheese and other specialties.

Combining the skills of yesteryear with modern techniques, our artisan-cheesemaker and his 1400-liter cauldron welcome you to the cheese-making process every day from June to the end of September at around 10:00 am. For gourmets, our cow’s and goat’s milk cheeses are available in the Ferme à Gaby store.

Opening hours

Every day from June to the end of September around 10:00 am (no reservation required, free of charge)

Accessibility

Prestations

Prices

Free of charge.

Location

CH - 1873ChampoussinSuisse
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