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.

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Champéry

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French

Alpage de Ripaille belongs to the Consortage de Ripaille. This family-run business is located just a stone's throw from Chavanette, not far from the Col de Cou in the Commune of Champéry.

The mountain pasture in figures:
– 45 cows, a few calves and a bull
– 70,000kg of milk processed
– 1’400 pieces produced

List of local products produced and sold:
– Raclette cheese PDO Dents du Midi 32
– Seracs

Direct sales at the farm or in La Cavagne stores.

Accessibility

Prestations

Services

Sale on collective point of sale
Collection from the farm

Fromages

Location

Alpage de RipailleCH - 1874ChampérySuisse

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La Cavagne 1874 Champéry

Named for the characteristic wooden baskets which alpine farmers traditionally carried on their backs, this local cooperative shop offers a wide variety of regional products in an effort to promote local agriculture and fair trade.

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Named for the traditional wooden basket famers carried on their backs, the La Cavagne shops are your one-stop emporiums for everything homemade, farm-fresh and locally sourced.

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