Raclette is a typical Valais dish made by scraping a half wheel of cheese, the surface of which has been melted by a nearby source of heat. This meal meant for sharing can be enjoyed in the region’s establishments and at events all year round.
There are two families of raclette cheese produced in the Val d’Anniviers.
The Alpine cheeses are made in the summer on the valley’s mountain pastures and offer an exceptional taste experience. Raclette du Valais AOP “Anniviers” is produced in the dairy from October to June. It is an authentic raclette cheese made from raw milk and following a special recipe passed down for generations. Its name “Anniviers” is stamped on its rind.
Come and sample the gastronomical treasures of the region like the tomme and sérac. These specialities are available both on the mountain pastures in the summer and all year long at the Anniviers dairy, for a truly authentic taste experience.