Tomme cheese-making workshop in the 18th arrondissement of Paris

Cheese-making workshops

Tomme cheese-making workshop in the 18th arrondissement of Paris

Offered by :

Paul, Gilles

5.0 (1 review)

Paris 18th district (75)

Condition d’annulation

Cancellation possible free of charge up to 4 days before the date of service.

Gift card valid for 12 months, free exchange

Activity description :

3 hours
Up to 7 people

Discover the secrets of cheese -making and come and make your own tomme accompanied by a professional cheesemaker. You'll work in the production room, and at the end of your workshop, you'll have to wait 3 months (maturing time) before you can taste your tommes.

Workshop schedule (3h) :

Introduction to production techniques
Step-by-step production of your 2 tommettes from 10L of milk: renneting, stirring, curdling, molding... the process will hold no secrets for you!
Your cheeses will then mature for 3 months in the cellar before reaching your table.

Come and enjoy this activity with friends in a small group, to guarantee you the best possible experience!

Prices

Zero booking fees

Tomme cheese production

Price per person

€90

Gift card Book now

Gift card Book now

5.0 (1 review)

Our reviews come exclusively from customers who bought this activity
These comments have been automatically translated

5/5

Great experience with Paul! He passes on his knowledge with passion, breaking down each stage of production. The little extra: at the end of the workshop, we taste some of their own products over a glass of wine. Can't wait to taste our own production in 3 months!

Laura,

21 sep 2025

Location

Address: 72 rue Philippe de Girard 75018 Paris

How to get there :
- Metro 12 : Max Dormoy

Know before you go

No level or equipment is required for this workshop. The participant will be made aware of the safety and hygiene measures required, particularly in the production laboratory.
You will be provided with an outfit (boots, cap and apron).
You will be notified of the availability of your cheeses by e-mail.