LE HAMEAU DU FROMAGE
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When you enter this beautiful wood-frame building, you are fully immersed in the world of Comtois cheeses. In the Perrin family, we have been cheese makers for at least three generations. Morbier cheese represents 46% of the production of this cheese dairy. But also raclette cheese, comté and Edel de Cléron cheese, which is only made here. In this space is a very good restaurant, a shop with products and regional cheeses. The museum retraces the tradition of the art of artisanal cheese making, an introduction to the visit of the cheese dairy.
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