Alpage le Pont AOP DDM 30 and Fromagerie le Pont

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

Farmed by Alexis Gex-Fabry and his family for seven generations, this mountain pasture, associated with the Le Pont collective cheese dairy, transforms the milk from its cows into exceptional raclette, in harmony with local traditions.

The mountain pasture in figures:
– 50 cows, 20 calves and 15 pigs
– 60,000kg of milk produced
– 5,500 pieces produced

List of local products produced and sold:
– Raclette cheese from the dairy and Raclette du Valais PDO Dents du Midi 30 alpine cheese.

Awards and distinctions won by the alpage :
– Raclette World Championships 2023: first place in the “dairy cheese, non-pasteurized” category.
– Fromages et Cimes 2023: second place, bronze star awarded by the interprofession Raclette du Valais AOP in 2022.

Direct sales at the Collombey farm (Chemin du Grand Verney 1 – 1868 Collombey) or in the following stores:
– La Cavagne
– Manor Monthey
– Chez Azalée in Troistorrents
– Luisier Affineur

Accessibility

Prestations

Services

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

Fromages

Location

Route de Planachaux 78CH - 1874ChampérySuisse

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