Presentation
A love for cheese since 1844!
The current cheese dairy has a rectangular shape and a total floor area of 1,060 m².
In terms of layout, the ground floor includes the shop, a cold room, a butter-making room, and the production area.
The cheese cellars, located in the basement, are offset from the main building and are built under 1.5 meters of earth. Including the reserve area, they can hold up to 3,500 cheeses. There is also a water neutralization tank.
A new boiler and presses were added in July 2012 to enable the production of Vacherin Fribourgeois AOP and raclette.
Fromagerie Romontoise
Impasse de la Maladaire 2
1680 Romont
Thierry Ecoffey
Opening hours
Monday - Thursday08:00 - 12:00
15:00 - 19:00
Friday - Saturday08:00 - 12:00
14:00 - 19:00
Sunday09:00 - 11:00
17:00 - 19:00
