Raclette du Valais AOP mountain cheese from Chassoure

On the heights of Riddes, in La Tzoumaz, the Rochat family perpetuates the tradition of Raclette du Valais AOP d'alpage every summer. At the Chassoure cheese dairy, at an altitude of 1,450 meters, Jean-Marc Rochat transforms the raw milk from cows grazing on the Etablons alpine pastures, between forests and ridges of the 4 Vallées ski area. The result: an alpine raclette renowned as one of the creamiest in Valais, awarded a bronze medal at the Fromage & Cime 2025 competition, produced only during the summer pasturing period and unavailable the rest of the year.

Bronze medalist at the Fromage & Cime 2025 competition in Ovronnaz, which annually recognizes the best alpine cheeses, Chassoure's Raclette du Valais AOP is a fatty semi-hard cheese, made with whole raw cow's milk according to traditional Valais methods. The flora of the Etablons high-altitude pastures gives this cheese its signature: a smooth and shiny melt, exceptional creaminess, and a subtle, creamy taste, never aggressive. It's the ideal raclette to discover the tenderest qualities of a raw milk alpine cheese. The longer the aging, the more pronounced the character.

An alpine pasture's production is inherently limited: cheese is only made during the summer grazing season, and pieces of Chassoure quickly sell out. This is why we are opening a pre-sale: you can reserve your half-piece or whole piece now, made during the 2026 summer grazing season. By ordering today, you're not just reserving a cheese – you're following the entire season's story, from the ascent to the alpine pastures to the descent. The pieces are collected at the end of summer, once their maturation is complete, and then shipped to your home.

✔ Valais AOP Raclette from alpine pastures
✔ Origin: Chassoure cheese dairy, Rochat family (La Tzoumaz, Riddes)
✔ Raw, whole cow's milk, Etablons pastures
✔ Semi-hard cheese, fatty cheese
✔ Subtle and creamy taste, exceptional smoothness, smooth melting
✔ Award: bronze medal — Fromage & Cime 2025 competition
✔ Packaging: half or whole wheel ready for raclette, vacuum-packed
✔ Traditional aging, minimum 3 months for raclette
✔ Storage: 6 to 8 months in a cool, dark place
✔ Summer alpine pasture, limited 2026 production
✔ 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.