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
Website: laiterie-orsieres.ch
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.
Swiss Wine Valais ranks Gamay beside Fendant for raclette; one taster picks a tannic red to wash the melted fat off the palate, and Eddy Baillifard keeps Gamay for young village wheels of 3 to 5 months.
Raclette ambassador Eddy Baillifard, quoted by Swiss Wine Valais, pairs Heida with a stronger, more floral alpage raclette: the stale rye bread notes and sustained acidity suit it. He keeps Fendant or Gamay for young village raclette.
Address: Route du Grand-Saint-Bernard 3, 1937 Orsières, Valais
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
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