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Discover Valais cheeses!

The Valais, Switzerland's most emblematic region, is known not only for its breathtaking scenery and majestic peaks. It's also a veritable paradise for cheese lovers. Raclette du Valais AOP accounts for the lion's share of raw-milk cheese production. However, there are also fondue, tomme and rebibes cheeses, which are made using the same traditional method as Raclette du Valais AOP.

1. Mountain cheese

Delicious, fresh and totally natural: Valais mountain cheese. Made exclusively from Valais mountain milk, it's especially designed for slicing. Cows, fed on tasty grass from spring to autumn and mountain hay in winter, provide the quality milk that gives Valais mountain cheese its exceptional taste.

Association : Fendant
The fresh, fruity aromas of this white wine wonderfully complement the rich, complex flavors of the cheese, creating a harmonious pairing.

2. Cheese for rebibes

This cheese takes its name from the way it is usually served: its delicate shavings are as tasty as an aperitif as they are as a dessert. Valais rebibes cheese is a must-have.
For generations, some Valais raw-milk cheeses have been washed after two to three months' maturing. Their rind is cleaned before they are returned to the cellar, standing on special racks. Ripening continues for at least ten months, until the cheeses reach the ideal texture for cutting into shavings.

Association : Dôle
This grape variety brings fruity notes and a fine structure to balance the rich taste of the cheese.

3. Alpine cheese

Only cheeses made from alpine milk can claim the appellation "alpine cheese". That's why our cows spend the whole summer on the mountain pastures, where the alpacist milks them and transforms their milk into cheese. Aromatic herbs, colorful wild flowers, crystal-clear water and fresh mountain air give alpine milk its incomparable taste.

Association : Syrah
Its spicy notes and full structure will enhance the unique, aromatic taste of this alpine cheese.

4. Tomme cheese

In many of the side valleys of the Valais, farms once comprised "three levels": the village, the mayen and the alpine pasture. In the mayen, farming families produced small wheels of cheese called Tommes Valaisannes, mainly for their own consumption. As agriculture evolved, milk began to be delivered to village cheese dairies, leading to the gradual disappearance of tommes valaisannes production in many mayens.
Recently, innovative cheese-makers in the Valais have revived this forgotten tradition. These natural cheese enthusiasts have revived the sale of small, full-fat, semi-hard cheeses, made as they once were in the Pre-Alps. Thanks to this revival, Valais tomme is now a real success story.

Association : Pinot Noir
Its red fruit aromas and supple tannins will enhance the texture and flavours of the tomme.

5. Valais fondue

Fondue is one of Switzerland's most popular cheese specialties. This delicious preparation, heated in a fondue pot, comes in countless variations, with each region and cheese dairy having its own blend.
Valaisanne fondue is distinguished by its unique blend of Raclette du Valais PDO and Valais mountain cheeses, both young and mature. With just a few essential utensils, such as a stove, a fondue pot and suitable forks, Valaisanne fondue is easy to prepare. The traditional version is served with bread, while tomato fondue is served with jacket potatoes, and William fondue with pieces of Williams pear.

Association : Johannisberg
The roundness and floral aromas harmonize perfectly with the melt-in-the-mouth character of raclette.

The Valais is a veritable treasure trove for cheese lovers, offering a palette of flavors and textures to delight every palate. Whether you're a Raclette aficionado or just curious about lesser-known cheeses, this region has something for everyone. During your next stay in Valais, don't forget to visit the local cheese dairies and sample the delights that are the pride of this exceptional region. Bon appétit!

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