Mountain pasture cheeses
Some labelled Val d’Hérens cheeses also benefit from a designation of origin (appellation d’origine contrôlée AOC), as raclette cheese.
The Raclette du Valais AOC labelled Val d’Hérens is a full-fat, semi-hard cheese which is made with raw cow’s milk. The production of milk, processing into cheese and the maturing of the cheese is done exclusively in the Val d’Hérens. The cheese is ready to be consumed after three months of maturing. Creamy, fragrant and delicious, the Raclette du Valais AOC labelled Val d’Hérens seduces foodies with its unique taste and quality. The rich flora of alpine regions and the traditional manufacturing have a decisive impact on the typical and full-bodied flavour.
The artisan tomme is a semi-hard cheese made from the milk from Val d’Hérens cows. This tomme can also be made in a special mould in the shape of a cow’s head … exclusive to Val d’Hérens!
The serac is a by-product of the manufacturing of cheese. Made from rennet (ricotta), it stands out due to its creamy and fresh character. Smooth and soft on the palate, it is eaten on all occasions. It is high in protein and low in fat.
Sales outlets for labelled cheeses
- Laiterie d’Hérémence (cheese, tomme, serac)
- Laiterie de St-Martin (cheese, tomme, serac)
- Ferme de Champasse (cheese, tomme « Tête de vache », tomme)
- Laiterie des Haudères (cheese, tomme, serac)