Hubert Tarit perpetuates his grandfather's tradition and know-how to produce Montbrison Fourme (AOC) according to tradition: from unpasteurised whole milk guaranteed from cows fed without silage, matured slowly in high altitude cellars where fresh springs water runs.
The cottage industry production follows methods inherited from a secular tradition that give an exceptional product.
Here they will explain to you the cottage industry production of Montbrison Fourme made from unpasteurised whole milk guaranteed from cows fed without silage, matured in a natural cellar, AOC since 2002.
You will see the various stages: curdling, salting, moulding, drainage, drying, maturing, and will end the visit by a tasting with rye bread.
Visits of the cheese dairy on booking only.
TASTING and DIRECT SALE for individuals and groups. SALE of other rural products.
Period of opening
• Saturday : 9 am to 12:30pm and 3pm to 7pm.
• Sunday and public holidays : 10am to 12pm and 3pm to 7pm.
• School holidays : every day from 9am to 12:30pm and from 3pm to 7pm.
• Guided tours only by appointment and only for groups : €4/person (with tasting sessions).
Prices guided visits : 4€/person (with tasting sessions).
Methods of payment
- Bank/credit card
- Car park
- Coach parking
- Guided individual tours
- Guided group tours
- Educational visits
- Sales on site
- Tourist brochures
- Guided tours