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 Tomme du Valais
A small, full-fat cheese from raw cows' milk made by an inherited method, 10 to 15 cm across and 0.6 to 1.6 kg, matured for about six weeks. The Raclette du Valais consortium presents it as the revival of the small cheeses mountain families once made in their mayens, mainly for their own use. French Wikipedia's list of Swiss cheeses gives Valais tommes a semi-hard paste and a washed rind. Each dairy makes its own, from runny to firmer, and the Raclette AOP does not cover it.
Made in: Canton of Valais
On the plate
Milky and fresh, with a plant and fruit note and a smooth, supple, fine paste. Depending on the dairy it runs from runny to firmer.
Rind: washed, orange and sticky
Wine and cheese
What to pour with Tomme du Valais
Humagne Blanche Valais
Our pickHumagne Blanche is an old native Valais white, dry and medium-bodied with fresh acidity. It leaves a small, milky tomme in charge, and its freshness lifts the smooth, supple paste whether the cheese is runny or firmer.
Fendant (Chasselas) Valais
Our pickA six-week tomme is milky and fresh with a smooth, supple paste. A dry, fresh Fendant, quiet in aroma and moderate in acidity, is the match that leaves the small mountain cheese in charge.
The grapes behind these winesChasselasHumagne Blanche
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.
Alpage de la Peule
Alpage at 2,071 m in the Swiss Val Ferret, a stop on the Tour du Mont Blanc, introducing visitors to raclette, tomme and butter making, with mountain meals. Summer only, closed for the season.
Alpage de Colombire
Hamlet at 1,850 m above Crans-Montana where cheesemakers make and mature tomme and raclette in summer, with workshops and a restaurant. Open to 25 October 2026; ecomuseum closed since 27 September.
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 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.
Tomme du Valais: questions
How big is a Tomme du Valais?
Small: 10 to 15 cm across and 0.6 to 1.6 kg a wheel, according to the Raclette du Valais consortium.
How long is Tomme du Valais aged?
About six weeks, per the consortium, far less than the three months of Raclette du Valais.
Same cheeseboard
More cheeses from Valais
Plan the trip
Visit Tomme du Valais country
Tastings and tours where it is made, and somewhere to stay.
Booking links go to our partners (GetYourGuide, Viator, Zen Hotels), who may pay us a commission. It never decides what we cover. Editorial standards.
Sources: www.raclette-du-valais.ch, fr.wikipedia.org. The drawing is made from the cheese's recorded shape, rind and paste, not a photograph.