Alpage de Berroix AOP / DDM 36

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 Hobelkäse (to be sliced) after 9 months maturing time.

More informations

The Berroix mountain pasture is located above the Barme plateau, on the Champéry heights. It is a private mountain pasture run by Séraphin and his wife Marie-Madeleine. It has belonged to the Clément family since 1952.

The mountain pasture in figures:
– 25 dairy cows
– 50,000kg of milk produced
– 1’000 pieces produced

List of local products produced and sold:
– Raclette du Valais PDO alpine cheese – Dents du Midi 36
– Plain or smoked, wood-fired seracs, which, combined with the quality of the grazing, give this cheese its unique, flavorful taste.

Awards and distinctions won by the alpage :
– Etoile d’argent awarded by the Raclette du Valais PDO interprofessional organization in 2022 and 2023

Available in La Cavagne stores.

Accessibility

Prestations

Services

• Sale on collective point of sale

Cheeses

Location

CH - 1874ChampérySuisse

Get directions