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Fromagerie de Nods

Fromagerie de Nods

fromagerie

Cheese making in Nods

Opening times

 Closed until tomorrow at 7:00 AM
  1. Monday
    Closed
  2. Tuesday
    7:00 to 12:00 / 16:00 to 18:30
  3. Wednesday
    7:00 to 12:00 / 16:00 to 18:30
  4. Thursday
    7:00 to 12:00 / 16:00 to 18:30
  5. Friday
    7:00 to 12:00 / 16:00 to 18:30
  6. Saturday
    7:00 to 12:00 / 14:00 to 17:00
  7. Sunday
    8:00 to 12:00
  1. Monday
    Closed
  2. Tuesday
    7:00 to 12:00 / 16:00 to 18:30
  3. Wednesday
    7:00 to 12:00 / 16:00 to 18:30
  4. Thursday
    7:00 to 12:00 / 16:00 to 18:30
  5. Friday
    7:00 to 12:00 / 16:00 to 18:30
  6. Saturday
    7:00 to 12:00 / 14:00 to 17:00
  7. Sunday
    8:00 to 12:00

Opening times

 Closed until tomorrow at 7:00 AM
  1. Monday
    Closed
  2. Tuesday
    7:00 to 12:00 / 16:00 to 18:30
  3. Wednesday
    7:00 to 12:00 / 16:00 to 18:30
  4. Thursday
    7:00 to 12:00 / 16:00 to 18:30
  5. Friday
    7:00 to 12:00 / 16:00 to 18:30
  6. Saturday
    7:00 to 12:00 / 14:00 to 17:00
  7. Sunday
    8:00 to 12:00
  1. Monday
    Closed
  2. Tuesday
    7:00 to 12:00 / 16:00 to 18:30
  3. Wednesday
    7:00 to 12:00 / 16:00 to 18:30
  4. Thursday
    7:00 to 12:00 / 16:00 to 18:30
  5. Friday
    7:00 to 12:00 / 16:00 to 18:30
  6. Saturday
    7:00 to 12:00 / 14:00 to 17:00
  7. Sunday
    8:00 to 12:00

Address:

Frequently asked questions about Fromagerie de Nods

Closed on Mondays. Tuesday to Friday: 7:00–12:00 & 16:00–18:30. Saturday: 7:00–12:00 & 14:00–17:00. Sunday: 8:00–12:00.
A wide range of mountain cheeses, fondue mixes, raclette, pasteurized milk, cream, and yogurts made from local milk.
Yes, there are parking spaces directly in front of the cheese dairy.
Yes, all products are made from milk supplied by local farmers whose cows graze on meadows in summer and are fed hay in winter.
Yes, the dairy sources from suppliers involved in animal welfare and sustainable pasture programs, and participates in energy efficiency initiatives.
Categories
Cheese making

About this profile

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