Cheese tastings, cave tours, markets and cheese routes in Valais.
A guide to cheese experiences in Valais.
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.
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.
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.
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.
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.
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.
Illustrated trail by Derib covering the Hérens breed, mountain farming, alpage life and the stages of cheese making, from the Chemeuille alpage down to the village of Lannaz. 4.2 km, intermediate, 2 hours. The chairlift that serves Chemeuille ran from 8 July to 20 September 2026, so access is closed for the season.
Roberta Brigger shows how a strong alpage cheese was made in the traditional way, then guides a visit of the museum. Summer only. Free for individual visitors, no registration; aged cheese on sale from about late August.
Evening raclette made with cheese from the producers' alpages, with local products to taste, in the farm shop's terroir space. Raclette and drinks are paid for; free parking on site.
Embark on a wine-tasting tour from Geneva, exploring Lavaux, Chexbres, and Valais. Enjoy tastings, stunning views, and cultural discoveries in Switzerland’s iconic win...
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Discover one of Valais' most iconic wineries, founded in 1885. A 90-minute guided tour of the cellars and facilities, culminating in a tasting of 5 wines. From CHF 15....
At least three months, in cellars kept at 7 to 14 °C, according to the product specification held in the Swiss AOP register. The Schnittkäse version needs only two months and the Hobelkäse twelve.
No. They are dairy and alp names stamped or embossed on the rim of a Raclette du Valais wheel, for example Bagnes 1 for the Verbier dairy or Orsieres for the Orsières dairy. They all fall under the same AOP and specification.
Swiss Wine Valais puts Fendant and Gamay at the head of the classic choices, with Heida for a stronger, more floral alpage raclette. Fendant refreshes the palate against the melted cheese.
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.
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.
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.
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.
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.