Alpage de Champsot AOP

Raclette du Valais AOP

The Raclette du Valais AOP/PDO is produced from raw milk, which is delivered twice a day to the cheese factory. Feeding the cows with silage fodder is prohibited. The milk is processed in a copper kettle. The fresh cheese is rubbed with salt or plunged in a salt bath for 24 hours. During maturing time, which lasts for at least 3 months, placed on planks of red spruce the loaves are regularly washed and turned. The Raclette du Valais PDO can be marketed as HobelkƤse (to be sliced) after 9 months maturing time.

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Morgins

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Since 1987, the Champsot mountain pasture has been perpetuating a family cheese-making tradition. Modernized in 2018, it produces award-winning Raclette du Valais AOP, the fruit of know-how handed down from generation to generation.

This mountain pasture, taken over in 1987 by Joseph and Sylvie Dubosson, saw the birth of its cheese dairy in 1993. Since 2018, a new facility has been modernizing cheese production, now in the hands of their two daughters Isabelle and Aline, who are carrying on the family legacy.

The mountain pasture in figures:
– 75 cows and around 50 heifers.
– 150,000kg of milk produced
– 3,000 pieces produced

List of local products produced and sold:
– Raclette du Valais AOP mountain cheese
– Plain and smoked SĆ©rac

Direct sales at the farm or in the following stores:
– Volg Morgins
– IntermarchĆ© Morgins
– La Cavagne
– Boucherie Planchamp

Awards and distinctions won by the alpage:
– Etoile d’or awarded by the interprofession Raclette du Valais AOP in 2016, 2017, 2018, 2019, 2020, 2021, 2022, 2023 and 2024.
– MĆ©rite agricole de l’Etat du Valais in 2019

Accessibility

Prestations

Services
  • Sale on collective point of sale
  • Collection from the farm

Cheeses

Fromage Ć  Raclette du Valais AOP – Champsot

2/5
Mild
Strong
2/5
Firm
Creamy
ParfumƩ, fruitƩ et crƩmeux. Une bouche qui se dƩveloppe en crescendo pour une finale intense et gourmande.
Fabrication juin 2025 – Date de dĆ©gustation le 15 septembre 2025

Ce fromage a Ć©tĆ© produit au cœur du mois de juin et affinĆ© jusqu’à mi-septembre. Il s’agit d’un instantanĆ© de son Ć©volution : le fromage est vivant. Ses saveurs continuent de se transformer selon son Ć¢ge, le lieu et la tempĆ©rature de stockage. Plus il vieillit, plus son goĆ»t devient corsĆ© et affirmĆ©.

Une raclette appelle un verre de Fendant qui s’adapte Ć  tout type d’expression de la raclette. Cependant certain apprĆ©cieront un verre de Gamay ou de Pinot noir. Eventuellement de l’Humagne rouge sur des fromages plus corsĆ©, de la Syrah pour les plus Ć©picĆ©s, ou encore de la Marsanne blanche pour les plus crĆ©meux avec une belle maturitĆ©, de la RĆØze pour les fromages lĆ©gers, de l’Humagne blanche pour les fleuris et de la Petite Arvine en compagnie de ChĆØvre et de Brebis.

Location

Route de ChampsotCH - 1875MorginsSuisse
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