Doller cheesemakers

Visits to discover the passion of our cheesemakers.

In the Doller valley, the mountain farming profession is closely linked to cheesemaking.

Producers open their doors to explain the stages in the process of maturing cheese.

The Bargkass, chees made from raw cow's milk is produced at the farm in Lower Gresson Oberbruck. At the Ferme des Pampilles in Masevaux, is made fresh goat cheese or refined. 

Practical information

Ferme du Bas Gresson in Oberbruck

Farm only accessible on foot 1 hour 30 min walk - visit by appointment
Hélène Munsch
+333 89 82 00 21

Ferme aux Pampilles in Masevaux 
visits all year round upon request 
Elise Higelin 
10 rue de l’Abattoir
+336 11 45 12 05
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