ENTREPRISE LAITIERE DE SAUVAIN
During the visit, which starts at 9 p. m., you will attend all the stages of manufacture conducted in accordance with traditions: lait of milk, put in the mold mold, salting of the fourmes during the casting and draining on the pine wooden channels. The milk is harvested from about 700 municipalities at more than m altitude. Curdled requires an hour waiting; the draining on the channels lasts 5 days; it's this contact with wood that gives the crust its orange color. The fourmes are then draped with long needles to facilitate the air input and to develop the ferment which gives the blue. A 28-day refining period in altitude cellars is required. Next, a gallery with models depicting the life of old people in the Jasseries and the manufacture of yesteryear, as well as a video on the route of milk, from the producer to the finished product, will be presented. To close the visit, a small tasting of D de Montbrison is offered in the store. Greedy, it's the opportunity to enjoy and buy!
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Nous accédons à un couloir de visite qui surplombe les différentes salles du processus de fabrication de la fourme. Des panneaux explicatifs permettent de comprendre les différentes étapes de fabrication.
On trouve aussi une boutique où l'on peut acheter du fromage à prix très intéressant par rapport au commerce.