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 Schnittkäse
The table-cheese version of Raclette du Valais, protected as one of its two specifications. It uses the same raw milk, copper vats and brown-orange smear rind, but may be sold after two months. Wheels are 29 to 32 cm across and 6 to 8 cm high, and weigh 4.3 to 5.8 kg. The consortium sells cut cheese in the same wheel as Walliser Bergkäse, from Valais mountain milk, and as Raclette du Valais AOP Alpkäse, made in alp dairies and matured at least two months as a cut cheese and three if it is to be melted.
Made in: Canton of Valais (milk production, processing and ageing, with one alp at Kandersteg, Bern, as the only exception)
On the plate
Milky and fresh, with a sour note and plant and fruit notes, and a smooth, supple, fine paste. The smell is milky, fresh and floral, as the register specifies.
Rind: washed, orange and sticky
Wine and cheese
What to pour with Walliser Schnittkäse
Fendant (Chasselas) Valais
Our pickA young cut cheese is milky and fresh with a sour, plant and fruit edge. A dry Fendant has the same quiet freshness, so the Chasselas matches the cheese without overpowering its smooth, supple paste.
Dry Amigne de Vétroz Valais
Our pickDry Amigne, the native white of Vétroz, is round with moderate acidity. Its weight and fruit sit well beside the milky, fresh paste and sour note of a young Schnittkäse, without the sharpness that would strip the cheese.
Rèze Valais
Our pickSwiss Wine Valais describes Rèze as an alpine grape found only in Valais, with resinous, sappy notes and sometimes fir-bud flavours, and says it stands up to every cheese. Its sharp acidity lifts the milky, fresh paste of a young Schnittkäse.
The grapes behind these winesChasselasAmigneReze
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 Schnittkäse: questions
What is Walliser Schnittkäse?
It is one of the two specifications of Raclette du Valais AOP: a semi-hard, full-fat raw-milk cheese sold as a cut cheese after as little as two months, in wheels of 29 to 32 cm and 4.3 to 5.8 kg.
Is Walliser Alpkäse the same thing?
Close to it. The consortium sells cheese made in alp dairies as Raclette du Valais AOP Alpkäse, in the same 29 to 32 cm wheel at 4.3 to 5.7 kg, matured at least two months when sold as a cut cheese and three when it is meant for raclette.
Same cheeseboard
More cheeses from Valais
Plan the trip
Visit Walliser Schnittkäse country
Tastings and tours where it is made, and somewhere to stay.
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Sources: protection register, www.aop-igp.ch, de.wikipedia.org. The drawing is made from the cheese's recorded shape, rind and paste, not a photograph.