Soft, creamy, melt-in-the-mouth textures. Tommes, Alpine cheeses, raclette.
The cheeses of Wallis are the veritable
stars of the land, a galaxy of divine
savours to be discovered
SHARING THIS EXPERIENCE
The Raclette du Valais is
an emblem of the local cheese heritage. Not far from the glaciers, high in the Alpine pastureland, cows graze and
supply an incomparable milk,
full of the flavours ofmountain flowers.
After a meticulous and long process
that takes place in four steps (cheese vat, moulding, salting and maturing),
Raclette cheese is ready to be tasted, either
on its own or in a raclette dish that is melted and served
with charcuterie, potatoes, pickled onions and gherkins
A DAY IN THE ALPINE TRADITIONAL FARM
CHALET during summer