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
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.
Humagne Blanche is an old native Valais white, dry and medium-bodied with fresh acidity. It leaves a small, milky tomme in charge, and its freshness lifts the smooth, supple paste whether the cheese is runny or firmer.
Sweetened with honey, as Slow Food Switzerland says sérac is eaten in Valais, the mild, crumbly white curd suits an off-dry Amigne from Vétroz: the wine's sweetness answers the honey without burying the lean cheese.
Address: Alpage d'Emaney, 1923 Emaney (Les Marécottes), Valais
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
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