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.
About Walliser Hobelkäse
The extra-hard variant of Raclette du Valais, protected as one of its two specifications. At 3 to 4 months the wheel is soaked in a 22 to 25 °C water bath and its smear is brushed off; once dry it is rubbed with two parts vegetable oil to one part seasoned table vinegar and stood upright on racks. It matures for at least 12 months. Wheels are 29 to 32 cm across, 4 to 6 cm high and weigh 3.3 to 5 kg. Hobelkäse means planing cheese: it is shaved into thin slices, and the consortium suggests it as an aperitif or a dessert.
Made in: Canton of Valais (milk production, processing and ageing, with one alp at Kandersteg, Bern, as the only exception)
On the plate
Medium salty and slightly milky, with a sour note under dominant plant and fruit notes. The smell is slightly milky and floral, and the paste is firm, hard and slightly brittle.
Rind: brushed crust
Wine and cheese
What to pour with Walliser Hobelkäse
Dôle and Pinot Noir Valais
Our pickThe Raclette du Valais consortium suggests a robust Valais red, Dôle or Pinot Noir, for this hard, salty cheese; the red fruit holds its own against a paste that is firm and slightly brittle.
Fendant and Johannisberg Valais
Our pickThe consortium's alternative to a red is a fruity Valais white, Fendant or Johannisberg: the cheese is medium salty with a sour note, and a fresh white keeps thin shavings from tiring the palate.
Cornalin Valais
Our pickCornalin, the native Valais red, is dark and full with supple tannin. Shaved thin, a Hobelkäse aged at least 12 months brings salt, a sour note and a firm, brittle bite, and the cheese's salt softens the tannin while the wine's fruit meets its plant and fruit notes.
Sweet late-harvest and Grain Noble Valais whites Valais
Our pickHobelkäse matures for at least 12 months and is shaved thin as an aperitif or a dessert. The sugar of a sweet late-harvest or Grain Noble Valais white sets off its medium salt and sour note, and the firm, brittle paste stands up to the wine's weight.
The grapes behind these winesCornalinChasselasPinot NoirSylvanerPetite ArvinePinot Gris
From the source
Where to buy and taste it
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.
Walliser Hobelkäse: questions
How is Walliser Hobelkäse different from Raclette du Valais?
It is a separate specification of the same AOP: extra-hard rather than semi-hard, matured at least 12 months rather than 3, with a shorter, flatter wheel of 4 to 6 cm and no smear rind. It is shaved, not melted.
Which wine goes with Hobelkäse?
The Raclette du Valais consortium suggests a robust Valais red such as Dôle or Pinot Noir, or a fruity Valais white such as Fendant or Johannisberg.
How big is a wheel of Hobelkäse?
The specification gives a diameter of 29 to 32 cm, a height of 4 to 6 cm and a weight of 3.3 to 5 kg.
Same cheeseboard
More cheeses from Valais
Plan the trip
Visit Walliser Hobelkäse 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: protection register, www.aop-igp.ch, www.kaesewelten.info. The drawing is made from the cheese's recorded shape, rind and paste, not a photograph.