The cheesemaker in traditional costume transforms 160 to 200 litres of organic milk into hard cheese before your very eyes; a piece of 16-20 pounds is thus produced. Every day, a cheese weighing 16 to 20 kilos is produced. "Le Chalet Organic" is then ripened in a cellar for approximately 5 to 6 months before it can be consumed.
The Cheese "Le Chalet Bio“ is marked with the productlabel 'Pays-d’Enhaut - Produits Authentiques‘ and since july 2014 with „du Parc“.
Le Chalet offers you the chance to see traditional cheesemaking in the middle of its restaurant, from Wednesday to Sunday between 10.30am and 12.30pm, or at other times with a reservation (for groups of 15 or more).
In the restaurant, "Le Chalet Organic" can be sampled on cheese platters or used in the preparation of dishes on the menu.
Book your table at Le Chalet and witness cheese-making in keeping with the traditions of Château-d'Oex !