Raclette du Valais AOP (Alpine cheese from Tanay)

Above Vouvry, in the protected setting of Lake Tanay (1,408 m), lies one of the most beautiful alpine pastures in the Valais Chablais. It is here, in the heart of a nature reserve of nearly 1,500 hectares, that Gaëtan Cardinaux makes his raw milk Raclette du Valais AOP every summer. And not just any raclette: the Tanay alpine raclette was crowned world champion at the Morgins Raclette World Championships, in the raw milk alpine raclette category. A rare cheese, produced only during the summer pasture season, impossible to find for the rest of the year.

Tanay's Raclette du Valais PDO is a full-fat, semi-hard cheese, made from raw, whole cow's milk using the traditional Valais method. The cows graze on the exceptional flora of the Tanay nature reserve, and this alpine richness is directly reflected in the cheese: a melt-in-your-mouth, creamy texture, a distinct character, and a beautiful aroma of high-pasture herbs. This quality has been recognized at the highest level, making Tanay a benchmark among alpine raclettes from Valais. The longer the aging, the more pronounced the character.

The production of an alpine pasture is naturally limited: cheese is only made from early June to mid-September, during the summer grazing season, and these award-winning pieces quickly sell out. That's why we're opening a pre-sale: you can reserve your half-piece of Tanay now, made during the 2026 summer grazing season. By ordering today, you're not just reserving a cheese—you're following the entire story of the season, from the ascent to the alpine pastures to the descent. The pieces are collected at the end of summer, once their ripening is complete, then shipped to your home.

✔ Raclette du Valais AOP from alpine pastures
✔ Origin: Tanay alpine pasture, Gaëtan Cardinaux (Vouvry, Valais Chablais)
✔ Raw and whole cow's milk
✔ Semi-hard cheese, full-fat cheese
✔ Melting and creamy taste, frank character, scent of alpine herbs
✔ Distinction: World Champion — Raclette World Championships in Morgins, raw milk alpine raclette category
✔ Packaging: half or whole piece ready for raclette, vacuum-packed
✔ Traditional maturing, 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.