Laiterie de Verbier
Family dairy in Verbier selling its Bagnes raclette, tommes, sérac and yoghurt in a shop, with a 24-hour vending machine and a weekly cheese-making class run by Marc Dubosson.
About Sérac
A fresh, lean whey cheese, white and crumbly and rich in protein, made from the whey left after cheesemaking. In Valais it is eaten fresh with salt and pepper alongside potatoes, or sweetened with honey, and sometimes smoked. It is sold as rounded or square mounds and does not melt when grilled. It can be made from cow, goat or sheep whey.
Made in: Valais
On the plate
Mild, with little intensity, white to pale yellow and friable. Salt and pepper bring it forward, honey turns it into a sweet dish, and smoked versions exist.
Rind: none, eaten fresh
Wine and cheese
What to pour with Sérac
Off-dry Amigne Valais
Our pickSweetened with honey, as Slow Food Switzerland says sérac is eaten in Valais, the mild, crumbly white curd suits an off-dry Amigne from Vétroz: the wine's sweetness answers the honey without burying the lean cheese.
The grapes behind these winesAmigne
From the source
Where to buy and taste it
Alpage de Loveignoz
Alpage above Saint-Martin, source of the first alpage Raclette du Valais AOP to score a perfect 20/20 (2017), with tomme and sérac. Summer buvette, closed for the winter since 6 September 2026.
Alpage d'Emaney
Alpage above Les Marécottes where the Gabioud family has made cheese for over 100 years: raclette, tomme, sérac and butter, tasted on a terrace among cows and yaks. Summer only, closed for the winter.
Buvette d'alpage du Lein
Alpine hut above the Col du Lein with about 150 mostly Hérens cows and a cheese room making raclette, tomme and sérac; cheese on toast and polenta. Open 6 June to 13 September 2026, closed for the winter.
Fromagerie de Martigny
Dairy in Martigny making sérac, tomme and raclette from cow, sheep and goat milk, sold from a 24-hour vending machine and at its partner shop La Fromathèque in Martigny-Croix.
Fromagerie La Grenette
Cheese shop on the Grand-Pont in Sion's old town since 1993, maturing Valais cheeses and tommes and stocking over 280 kinds, with cheese platters and Valais products. A second shop is in Conthey.
La Fromathèque
Shop, wine bar and raclette space by the Martigny motorway exit, open since 2013 and a partner outlet of the Fromagerie de Martigny, selling alpage and dairy cheeses cut to order, regional wine and cured meats.
La Cavagne
Cooperative farm shop a few kilometres from Monthey that sells Val d'Illiez and Chablais cheese, bread and cured meat, has a cheese-maturing cave, and holds raclette evenings. A sister shop is in Champéry.
Alti Molkeri
Former dairy in the old centre of Leukerbad turned shop, selling raclette, Alpkäse from the surrounding alps, sheep and goat cheeses, cured meats and regional wine, plus gift baskets.
Cheese experiences nearby
Cheese workshop at the Laiterie de Verbier
Two-hour class with the dairy's cheesemaker Marc Dubosson: make your own cheese, taken fresh or matured a few weeks into tomme. Held on booking for at least 6 people; weekly Wednesday sessions are announced too.
Raclette initiation course at Raclett'House
Half-day course with Eddy Baillifard: history of cheese and raclette, a practical lesson, a Valais aperitif, unlimited raclette, dessert and wine for the table, ending with a diploma. From age 12, 5 to 12 people; it runs only with at least 5.
Fais ta tomme farm workshop
Make a tomme with Marika on her farm, taste the farm's cheeses and visit the cheese cellar, with an optional aperitif at the Cab'Anne buvette. Up to 8 people; park at Verrey and walk to the farm.
Visit of the Thyon alpage and raclette making
Evening visit to a Hérens-cow alpage: life on the pasture, how raclette cheese is made and cared for, then tasting of tomme, sérac or fresh milk. Booking required by the day before. The 2026 season ended on 16 September.
Raclette in the land of the queens
A local farmer takes you up the alpage to meet the Hérens cows, then serves raclette made with local cheese and Valais wine. Optional night in the farmer's agritourism lodging. Offered only 15 June to 15 September, so closed until next summer.
Fête de la désalpe at Les Haudères
Autumn festival marking the herds' return from the alpine pastures, with a craft market from 10h, a parade of breeders at 11h, and raclette and grills at the arena, which marks its 10th year. The 2026 edition is on Saturday 10 October.
Sérac: questions
What is sérac?
A fresh white cheese made from the whey left over from cheesemaking, not from milk. Slow Food Switzerland calls it a lean cheese, white and crumbly and very rich in protein.
How is sérac eaten in Valais?
Fresh with salt and pepper alongside potatoes, or sweetened with honey, according to Slow Food Switzerland's Valais guide.
Same cheeseboard
More cheeses from Valais
Plan the trip
Visit Sérac country
Tastings and tours where it is made, and somewhere to stay.
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Sources: www.slowfood.ch, fr.wikipedia.org. The drawing is made from the cheese's recorded shape, rind and paste, not a photograph.