Farms, dairies, cooperatives and affineurs in Valais that you can visit or buy from.
A guide to cheese farms in Valais.
Family dairy in Verbier selling its Bagnes raclette, tommes, sérac and yoghurt in a shop, with a 24-hour vending machine and a weekly cheese-making class run by Marc Dubosson.
Cheeses: Raclette du Valais, Tomme du Valais, Sérac, Fondue mix
Visiting: shop, 24-hour fondue and raclette vending machine, cheese-making class, Wednesday afternoons or on booking
Village dairy at the entrance to Orsières: its own and regional cheeses, a cafe and wine bar with raclette on offer, a 24-hour vending machine, and guided visits you can book.
Cheeses: Raclette du Valais
Visiting: shop, cafe and wine bar with light meals, raclette served during opening hours, 24-hour vending machine, interactive guided visits, bookable
Village show dairy in Turtmann where visitors watch raclette being made from an upstairs showroom; about 320 tonnes of Raclette du Valais AOP a year. The shop Chees und meh sits on the main road.
Cheeses: Raclette du Valais
Visiting: viewing showroom above the production floor, guided tours on request, village shop Chees und meh (Kantonsstrasse 12)
Village dairy in Hérémence where cheesemaker Manu, there for over 30 years, shows how raclette is made and gives a tasting. Free, via the tourist office; the listed sessions ended on 19 June 2026.
Cheeses: Raclette cheese
Visiting: behind-the-scenes visit on request, Monday to Saturday mornings, tasting, cheese sales
Alpage above Saint-Martin, source of the first alpage Raclette du Valais AOP to score a perfect 20/20 (2017), with tomme and sérac. Summer buvette, closed for the winter since 6 September 2026.
Cheeses: Raclette du Valais, Tomme du Valais, Sérac
Visiting: alpine buvette with terrace, sale of raclette, tomme, sérac, ham and bacon
Alpage above Les Marécottes where the Gabioud family has made cheese for over 100 years: raclette, tomme, sérac and butter, tasted on a terrace among cows and yaks. Summer only, closed for the winter.
Cheeses: Raclette du Valais, Tomme du Valais, Sérac
Visiting: terrace tasting of alpage products, sale of cheese and butter
Alpage of two centuries' history on the Mont Chemin above Bagnes, with over 80 Hérens cows milked for raw-milk cheese. Summer buvette, closed for the season; cheese can be ordered by phone.
Cheeses: Raclette du Valais
Visiting: alpine buvette, cheese sales by phone with the alpage keepers
Chalet at Champoussin with a wood-fire cheese dairy, a farm museum and a shop selling cow and goat cheese. The goats have come down and return in spring 2027. Open daily until 25 October 2026.
Cheeses: Raclette du Valais, Goat cheese
Visiting: artisan cheese dairy over a wood fire, cheese shop (cow and goat), aperitif and tasting, light meals, farm museum, goat milking and cheese making in summer
Alpage at 2,071 m in the Swiss Val Ferret, a stop on the Tour du Mont Blanc, introducing visitors to raclette, tomme and butter making, with mountain meals. Summer only, closed for the season.
Cheeses: Raclette du Valais, Tomme du Valais
Visiting: introduction to raclette, tomme and butter making, mountain meals such as cheese on toast, sale of products, overnight on straw
Hamlet at 1,850 m above Crans-Montana where cheesemakers make and mature tomme and raclette in summer, with workshops and a restaurant. Open to 25 October 2026; ecomuseum closed since 27 September.
Cheeses: Raclette du Valais, Tomme du Valais
Visiting: ecomuseum with guided tour, cheese-making and tomme workshops, cheese tasting, restaurant on the terrace, overnight in a mountain mayen
Alpine hut above the Col du Lein with about 150 mostly Hérens cows and a cheese room making raclette, tomme and sérac; cheese on toast and polenta. Open 6 June to 13 September 2026, closed for the winter.
Cheeses: Raclette du Valais, Tomme du Valais, Sérac
Visiting: alpine buvette (cheese on toast, polenta, shepherd's plate), sale of alpage cheese, eggs and local meat
Show dairy on the road into Brig making raclette, mountain cheese and its own fondue mixes, with a shop of Upper Valais specialities. Its site says there is no show production at present.
Cheeses: Raclette cheese, Bergkäse, Berg-Mutschli, Fondue mix
Visiting: shop (Genusshop) with Upper Valais products
Dairy in Martigny making sérac, tomme and raclette from cow, sheep and goat milk, sold from a 24-hour vending machine and at its partner shop La Fromathèque in Martigny-Croix.
Cheeses: Three-milk raclette, Three-milk tomme, Sérac
Visiting: 24-hour automatic cheese vending machine, products sold at its partner shop La Fromathèque, Martigny-Croix
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...
Enjoy a guided tour of the old town of Sion, including a tasting of 5 Sion wines and a selection of Valais cold cuts. Learn about the history of Sion from your guide a...
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.