Alpage de Champsot 2 / DDM 12 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

Managed by Benjamin Dubosson, this mountain pasture has been handed down for three generations, and all its milk is processed directly on site, producing raclette cheeses with unique aromas, thanks in particular to traditional wood-fired cooking.

The mountain pasture in figures:
– 90 head of cattle
– 90,000kg of milk produced
– 2,000 pieces produced

List of local products produced and sold:
– Dents du Midi AOP Valais Raclette mountain cheese 12
– Bear’s garlic cheese
– Paprika cheese
– Garlic cheese
– Mustard cheese
– Pepper cheese
– Tomato ball
– Alpine butter

Direct sales at the Troistorrents farm (Route de Saint André 34, 1872 Troistorrents) or in the following stores:
– La Cavagne
– Coop Valais

Awards and distinctions won by the alpage :
– Etoile d’argent awarded by the interprofession Raclette du Valais AOP in 2018
– 5th place at Ovronnaz in 2023, 12th at the Raclette World Championships.

Accessibility

Prestations

Services

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

Fromages

Location

Route de ChampsotCH - 1875MorginsSuisse

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