Alpage de Lapisa AOP / DDM 31

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

Since 2008, the Marclay family has been managing this mountain pasture in the Portes du Soleil. Hubert and Maureen welcome visitors, offering an insight into the life of a mountain farmer: milking and cheese-making.

The mountain pasture in figures:
– 30 cows, 35 goats, pigs, rabbits and chickens
– 60,000kg of milk produced
– 1’100 pieces produced

List of local products produced and sold:
– Raclette du Valais AOP Dents du Midi 31 alpine cheese
– Tommes from cows and goats
– Seracs
– Goat Terrines

Awards and distinctions won by the alpage :
– Silver star awarded by the Raclette du Valais AOP interprofessional organization in 2021 and 2022, and bronze star in 2023.

Direct sales at the farm and in La Cavagne stores.

Accessibility

Prestations

Services

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

Cheeses

Location

Route de Planachaux 49CH - 1874ChampérySuisse

Get directions