Raclette du Valais AOP, Alpine cheese from Champsot 2

On the road to Champsot, above Morgins, the Dubosson family ascends to an altitude of 1,600 meters every spring. For three generations, the milk from cows grazing these Dents du Midi alpine pastures has been processed on-site, at the chalet, in a cauldron heated over a wood fire. Benjamin Dubosson produces an alpine Raclette du Valais AOP there, awarded the Silver Star by the Raclette du Valais AOP interprofessional organization. This summer cheese is made only during the summer and cannot be found the rest of the year.

Champsot 2 — the alpine pasture is also registered as Dents du Midi 12 in the AOP register — is an alpine pasture with 90 head of cattle. All the milk is processed raw and whole, directly after milking, with not a single liter going down to the valley. Wood-fired cooking, now rare, gives the semi-hard cheese its aromatic depth: a smooth and shiny melt, a distinct taste of high-altitude pasture, never aggressive or rubbery. This is the signature of an authentic alpine raclette, the kind that is scraped from a half-wheel in front of the fire.

The production of an alpine pasture is naturally limited: cheese is only made during the few weeks of summer grazing, and the number of wheels reserved for Misterraclette is intentionally restricted. By ordering today, you are reserving your half-wheel or whole wheel from the 2026 season, and you will follow the entire story of the season, from the ascent to the alpine pasture to the descent. The wheels are collected at the end of summer, once the aging process is complete, then shipped to your home.

✔ Raclette du Valais AOP from alpine pastures
✔ Origin: Champsot 2 alpine pasture (Dents du Midi 12), Dubosson family, Morgins / Troistorrents
✔ Altitude: 1,600 meters
✔ Raw and whole cow's milk, processed on-site at the alpine pasture
✔ Traditional production, cooked over a wood fire
✔ Semi-hard cheese, full-fat cheese
✔ Frank and distinctive taste, smooth and creamy melt
✔ Award: Silver Star — Raclette du Valais AOP interprofessional organization
✔ Packaging: half wheel or whole wheel ready for raclette, vacuum-packed
✔ Traditional cellar aging, minimum 3 months
✔ Storage: 6 to 8 months in a cool, dark place
✔ Summer alpine pasture, limited 2026 production
✔ Available for pre-sale / reservation
✔ Delivery: between early October and October 15, 2026

Your cheese will be delivered between early October and October 15, 2026, after the cattle descent from the high pastures and once the maturing process is complete. Due to the perishable nature of the product, returns are not accepted. Discover our other Valais specialties online at Misterraclette.ch.