L  a n g u a g e

Le Restaurant                                "La Grange"                                Magasin

200 kg of milk from the Chàteau d'Oex Valley is put in the cauldron and heated over a fire until it reaches 32°C. Then it is taken off the heat.

To the milk are added: acidified whey (lactic acid bacterial-cultures) and rennet (clotting enzymes from cows).

It is left to rest. After about 35 minutes, the milk coagulates and soldifies.

The milk is helped to clot with the use of a cheese harp. The whey separates off. The formation of granules, the size of a grain of sweetcorn, take between 5 and 10 minutes.

The curd is then stirred over the fire, with a paddle or large whisk. This stage lasts 40-50 minutes durring which the temperature rises from 32°C to 53°C.

Once the granulates reach a dry consistency, the cheese is taken out with the help of a flexible stick and a cheese cloth; the whey remains in the cauldron.

Over the following 20 hours the cheese is moulded and pressed, then once taken out of the moulds, it is smited in a salt bath and stored in a cellar for between 6 months to a year before consumption. During the 1st week, the cheese is examined every day, and then 2 or 3 times per week until consumption.