Certified Products

Raclette du Valais AOP cheese

Listen to the sweet sound of melting cheese. Let the indulgent aroma fill your nose. Admire the crispy golden top as it forms. Scrape, season and enjoy! Let the cheese tantalise your taste buds. Feel the silky texture as it melts in your mouth. Smooth, creamy, delicious… Valais-brand Raclette du Valais AOP cheese is much more than just a cheese – it’s an institution. Aged with meticulous care and crafted from locally sourced, unpasteurised milk, enjoy it hot, runny and heartwarming – a moment of pure joy accompanied by the scent of mountain pastures.

Why is it certified Brand Valais?

Made exclusively of unpasteurised cow’s milk from Valais, the cheese is produced and aged in the canton. It is AOP certified, guaranteeing the origin, traditional know-how and consistent quality.

Did you know...?

A Valais winemaker called Léon is said to have invented raclette. On a cold day, he warmed a piece of cheese over a fire… and magic happened. The word “raclette” did not make an official appearance until 1874.

Why choose this product?

Because it embodies the very soul of Valais: an authentic product, crafted with patience and shared passion. Every wheel of Raclette du Valais AOP cheese tells a story of meadows, cheese dairies, maturation cellars and tables surrounded by loved ones.

Try it with…

Valais potatoes, cured meat and a few gherkins Lightly toasted rye bread A glass of fendant wine to top it off in style

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Recipes with Raclette AOP

Recipes

Raclette cheese emulsion, herb tuile, cheese crisps, potatoes and onion salad

Starter

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Recipes

Oven-baked cheese Croûte

Main Course

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Recipes

Tarte flambée with zucchini and Raclette from Valais AOP

Main Course

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Want to learn more?

raclette from the valais - wood fire, cheese, Valais, Switzerland

Valais Specialties - Raclette AOP

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Lise Es-Borrat, a farmer in Val d’Hérens, tending raclette cheese and tommes in the cheese cellar of Loveignoz pasture
Lise Es-Borrat, a farmer in Val d’Hérens, tending raclette cheese and tommes in the cheese cellar of Loveignoz pasture

Life on the Loveignoz Pasture

Join Lise Es-Borrat, a farmer in Val d’Hérens, as she takes you through her daily life on the Loveignoz pasture. She shows how local milk is transformed into raclette cheese, tommes.