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

More informations

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 Sérac

Direct sales at the farm or in the following stores:
– Volg Morgins
– Intermarché 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.
– Mérite agricole de l’Etat du Valais in 2019

Accessibility

Prestations

Services

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

Fromages

Location

Route de ChampsotCH - 1875MorginsSuisse

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