Where to find it:At the Thyon alpine pasture and at the Supermarket de la Mura
Only cheeses made with alpine milk can carry the designation “alpine cheese.” That’s why the cows spend the entire summer on the mountain pasture, where the alpagist milks them and turns their milk into cheese.
Aromatic herbs, colorful wildflowers, crystal-clear water and fresh mountain air give alpine milk its unique taste.
Taste: milky, fresh, full-bodied, marked by an acidic, vegetal and fruity note (Source: Raclette du Valais)
Where to taste it: At the restaurant la Cambuse, at the restaurant de l’Alpage, at the Cabane des Crêtes.
For more information: Léon. So is called, according to legend, the Valais winemaker who discovered raclette. On a freezing winter day, Léon approached the fire with a piece and served it to his friends. A miracle! The Valaisan raclette was born. The name “raclette” was written down in 1874. Today, Valais cheese dairies still process raw milk according to an ancestral recipe to obtain the best and most authentic Valais cheese: the Raclette du Valais PDO. (Source valais.ch)
What’s in it: Valais cured meat PGI, Valais cured ham PGI, Valais cured bacon PGI, Valais cured sausage rounds, Valais rye bread PDO, and Valais Raclette PDO.
Learn more about dried meat:The subtlety of flavors – The harsh climatic conditions of the Alps once forced people to build up sustainable reserves in order to survive during the bad season. Thus thanks to the sun, the dry climate, the winds that blow in the Rhone Valley and the ingenuity of the shepherds, the techniques of salting and drying were born. (Source valais.ch)
