Raclette evenings at La Cavagne ★ 3.9
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.
NeighbourhoodRiederalp, Aletsch Arena
KindMuseum
Whensummer season; dates are not stated on the listing
Duration2 hours
Pricefree for individual visitors (donation); groups 250 to 300 CHF
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: Alpmuseum, 3987 Riederalp, Valais
More cheese experiences in Valais
Cheese workshop at the Laiterie de Verbier ★ 4.4
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 ★ 4.2
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 ★ 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.
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.
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