La Plagne is well known as one of the world’s largest and most popular ski areas but perhaps less so for its cheese.
Now the French resort is offering cheese-making demonstrations at one of its 10 village bases, Plagne Montalbert, the lowest and arguably most traditional of them all, but linked by a new fast gondola to the rest of the network this winter, making access much easier. Roland Loyet, owner of the village’s Le Forperet restaurant, provides insights into the creation of the perfect French fromage every Tuesday (from 3:30 pm) and Thursday (from 10:30 am). Monsieur Loyet demonstrates the skill involved in creating the wellknown traditional Savoyard cheese,
Tomme, in his free exhibitions, where visitors can learn some of his special techniques and are atliberty to ask Roland questions; he is always keen to practise his English.
One week’s self-catering in La Plagne costs from €215 (£158) pp (four sharing) including lift pass.
