We will go to the cheese dairy, to the maturing cellar, and say hello to the goats, they are the ones who provide the good milk after all! This will be an insight into the profession of cheesemaker, maturing cheesemaker and breeder 3 in 1! Yes, to make a good cheese: you need good milk, to work it with love and to pamper the cheese in the cellar! Cheesemaking is quite an art! Direction the cheese dairy: The milk awaits us… around the copper cauldron, I will explain to you how with the same milk we can make so many varieties of cheese. Scale, stir, put in molds… . In the cellar we will turn the cheeses. It is the opportunity to put your senses into action: watch the milk evolve, rub the cheeses, smell them, listen to the silence in the maturing cellar and finally… Is your mouth watering? Then, time for a tasting of the cheeses of our mountains accompanied by a glass of Savoie wine. For those who prefer non-alcoholic drinks, a white tea that pairs extremely well with cheese.