This small fromagerie still makes cheese in the original way using a copper cauldron over a wood fire. The whole process was demonstrated over the space of a morning from 0900 till about 1200.
The whole process takes place in the same space so you get really up close and personal. From heating the 500 litres of local milk to just the right temperature, adding the rennet (extracted from calf's stomach so vegetarians beware) to scooping out the curds in a cheese cloth and pressing it into the mould. It all happens six feet from where you sit
You can taste and buy cheese from the shop attached.
Phone the fromagerie to check that there is cheese being made before you go. It starts at 0900 so don't be late!
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