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.
Swiss 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.
The 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.
A 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.
Address: Alpage de Thyon, Route de Thyon, 1988 Thyon (Vex), Valais
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.
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.
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