The canton of Valais has a long history of cheese making, deeply rooted in tradition. We knew that Valais would be an exciting canton to explore and a perfect place to continue our quest. Join us on our journey through the Swiss Alps to discover beautiful artisanal cheeses perfected over time in the mountains and valleys of Valais.
Our Discoveries in Valais
Overview of the Canton
Land Area: 5 224,49 km2
Population: 341 463 habitants (décembre 2017)
Admission to the Swiss Confederation: 1815
Language: French is spoken in the western part (Central and Lower Valais); German is spoken in the eastern part (Upper Valais).
The Cheeses of Valais
Ask any Swiss and they’ll know that the Valais is known for its raclette. The cheese dates back to the 13th century and was called Bratchäs (Swiss German for “roasted cheese”). The term “Raclette” is derived from “racler”. Today in the Valais, most of the raw milk used in cheese making is destined for the Raclette du Valais PDO.
However, there are other wonderful cheeses that are Valaisan specialties, such as mountain cheese, Hobelkäse, tomme and Valaisan fondue (a unique blend of Valais Raclette PDO and Valaisan mountain cheese). In Valais, fondue is served traditionally with bread or potatoes, but there is also the Valais Williams fondue which is served with bread and sliced Williams pears. I can’t wait to try this!