From blue ribbons to gold medals and the highly prized Protected Destination Origin label, our region boasts a panoply of products that have been recognized for their exceptional quality or authenticity. To make sense of it all, in 2018, we created a label called Saveurs Dents du Midi which certifies the typicity and quality of these goods.
La Cavagne Shops
Named after the traditional wooden basket farmers carried on their backs, the La Cavagne shops are your one-stop emporiums for everything homemade, farmfresh and locally sourced. The two shops, one in Troistorrents, the other in Champéry, overflow with delectable specialities including robust cheeses, organic fruit and vegetables, cured and smoked meat, yummy jams, crusty bread, delicious wines and more!
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.
La Cavagne 1874 Champéry
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.
La Cavagne Troistorrents
Au sein du magasin La Cavagne de Troistorrents se cache un véritable trésor : une cave d’affinage abritant quelque 14’000 fromages issues des alpages et montagnes de la région.
La Cave de la Promovi
Pick-up from the farm
Did you know that many of the local farms and dairies welcome customers right at their doorstep? Stop by to see how their products are made or purchase the day’s picnic basket right on the spot. Here are three ‘alpages’ and farms that would be happy to welcome visitors.
Located in the commune of Morgins, this family-run mountain pasture at an altitude of 1,600 meters is now run by Olivier Dubosson, who continues to produce artisanal cheeses made from raw milk.
Alpage de Champareins
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.
Alpage de Champsot 2 / DDM 12 AOP
Since 1987, the Champsot mountain pasture has been perpetuating a family cheese-making tradition. Modernized in 2018, it produces award-winning Raclette du Valais AOP, the fruit of know-how handed down from generation to generation.
Alpage de Champsot AOP
Located at an altitude of 1,850 metres, this family-run mountain pasture run by Patrice Défago preserves a unique cheese-making tradition. The know-how of his father and grandfather contributes to the production of a raclette that is renowned throughout the region.
Alpage de Chaupalin AOP Crosets
Farmed by the Gillabert family since the 1800s, this mountain pasture embodies a family heritage handed down from generation to generation. Situated at an altitude of 1,500 meters, it is home to a diverse range of dairy products, including cows, goats and chickens.
Alpage de la Caux
Julien and Nicolas Mariétan took over this family-run mountain pasture at the foot of the Dents du Midi in 2024. From June to October, they produce cheeses with passion, respecting the know-how handed down by their father Serge.
Alpage de La Pale AOP
At an altitude of 1,690m near Champéry, Julien Vieux’s family mountain pasture specializes in ewe’s milk cheeses. 120 ewes graze freely here, producing milk transformed into raclette and tommes with typical regional flavors.
Alpage de la Pierre
Since 2008, the Marclay family has been managing this mountain pasture in the Portes du Soleil. Hubert and Maureen welcome visitors, offering an insight into the life of a mountain farmer: milking and cheese-making.
Alpage de Lapisa AOP / DDM 31
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.
Alpage de Ripaille AOP / DDM 32
Raclette-type alpine cheese, Raclette du Valais AOP Dents du Midi 16 alpine cheese, tommes, lactic and serac cheeses.
Alpage de Savolaire / DDM 16 AOP
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.
Alpage de Tovassière / Sassex / DDM 17 AOP
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.
Alpage le Pont AOP DDM 30 and Fromagerie le Pont