Alpine Pastures : in the Region Dents du Midi

Dedicated primarily to high mountain farming, the alpages are rolling swaths of verdant grazing land carved out of the alpine forests to serve as a summer pasture for sheep, goats or cows. Unique ecosystems unto themselves, each alpage is the result of its own topography, a vast and varied flora and fauna and the cultural particularities and traditions of the family who has farmed the land, sometimes for countless generations.

Crisscrossed and interconnected by an ancient network of trails, hikers and cyclists in our region are never far from a delicious pick-meup featuring local specialties. The Alpage an authentic get-away from the hustle and bustle of, well, anywhere else.

25 Result(s)

The Berroix mountain pasture is located above the Barme plateau, on the Champéry heights. It is a private mountain pasture run by Séraphin and his wife Marie-Madeleine. It has belonged to the Clément family since 1952.

Alpage de Berroix AOP / DDM 36

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

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