Alpage de Savolaire / DDM 16 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

Raclette-type alpine cheese, Raclette du Valais AOP Dents du Midi 16 alpine cheese, tommes, lactic and serac cheeses.

The mountain pasture in figures:
– 26 dairy cows
– 55,000kg of milk produced
– 1,000 pieces of raclette and 600 tommes

List of local products produced and sold:
– Raclette alpine cheese
– Dents du Midi PDO Valais Raclette Alpine cheese 16
– Tommes
– Lactic and serac

Direct sale at the winter farm or in the following stores:
– Volg Morgins
– Intermarché Morgins
– La Cavagne
– Chez Azalée in Troistorrents

Awards and distinctions won by the alpage:
– Etoile d’argent awarded by the interprofession Raclette du Valais AOP in 2021.

Accessibility

Prestations

Services

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

Fromages

Useful links

• See

Location

CH - 1875MorginsSuisse

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