Fais ta tomme farm workshop ★ 4.1
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.
NeighbourhoodBruson, Val de Bagnes
KindClass
WhenTuesdays on set dates; the booking page lists 15 December 2026 to 23 February 2027
Durationabout 4 hours (10h to around 14h)
Price85 CHF (80 CHF plus 5 CHF administrative fee)
Valais wine and cheese
Raclette du Valais with Fendant (Chasselas)
Local traditionSwiss Wine Valais ranks Fendant first with Gamay for raclette: one taster wants a dry, tight white that refreshes the palate, and ambassador Eddy Baillifard stays on Fendant or Gamay for a young village raclette of 3 to 5 months.
Walliser Hobelkäse with Dôle and Pinot Noir
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.
Walliser Schnittkäse with Fendant (Chasselas)
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.
Location
Address: Raclett'House, route de Valbord 55, 1934 Bruson, Valais
More cheese experiences in Valais
Visit of the Thyon alpage and raclette making ★ 4.0
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 ★ 4.0
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 ★ 4.0
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.
Désalpe educational trail (Chemeuille to Lannaz) ★ 3.8
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.
Alpage cheese-making demonstration at the Riederalp Alpine Museum ★ 3.9
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.
Book wine experiences in Valais
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