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
Website: loveignoz.com
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 de Loveignoz, 1969 Saint-Martin, Valais
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
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....
