Alpage de Tovassière / Sassex / DDM 17 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

Located in the commune of Monthey, this mountain pasture is run by Emanuel Rey-Mermet. The cows graze between 1,500 and 1,900 meters above sea level, producing milk of rare quality used to make artisan cheeses.

The mountain pasture in figures:
– 40 cows, 60 heifers, 22 pigs
– 15,000kg of milk produced
– 1’000 pieces produced

List of local products produced and sold:
– Raclette du Valais PDO Dents du Midi mountain cheese 17
– Tommes
– Petits frais
– Seracs

Direct sale at the farm or in La Cavagne stores.

Awards and distinctions won by the alpage:
– Several gold stars awarded by the Raclette du Valais PDO interprofessional organization.

Accessibility

Prestations

Services

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

Fromages

Location

Route de ChéseryCH - 1875MorginsSuisse

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