Cuisine of Valais

Long Culinary Tradition

When foodies discussion turns to the legendary gastronomic regions of Europe, Valais does not have the far-flung notoriety or culinary cachet of Lyon to the west or Tuscany to the south. And though Valais is not widely celebrated as a gastronomic hotspot, it has a well-deserved and longstanding reputation for wonderfully distinctive and well prepared food. On any culinary tour of Switzerland, Valais is a must-see destination. Simply put, I've never had a bad meal in Valais. And while happily relishing both home-cooked and restaurant faire, I've come to respect the rich culinary tradition, the agricultural abundance, and the vibrant talent, which Valaisan cooks bring to the table. If your idea of Swiss food is cheese, chocolate, and potatoes, you'll be pleasantly surprised in Valais, where cultures collide to bring out the best in European cuisine. Switzerland's most culturally diverse canton also dishes up the most memorable cuisine and produces some of the country's most delectable foods.

Home to Raclette Cheese

For as long as people have lived in Valais, they have made cheese and even today, melted cheese is the essence of a traditional meal in Valais. They served it with potatoes, pearl onions and gherkins. Today there are many soft cheeses and imitations of raclette cheese, yet the original is still unmatched. The reason is this: Valais is the only place where raclette cheese has been made from unpasteurized raw milk for centuries without alteration. Yearly, the cheesemakers of Valais produce a total of 2,000 tons of raclette cheese - and more every year. The people of Valais realized that the mountain farmers and cheesemakers could only survive if their raclette cheese remained distinctive and unmistaken from the industrially and more cheaply produced version. For this reason, efforts were made in Valais to protect raclette cheese against imitation. Once the responsible federal office had accepted the application, protests from the other cantons immediately followed. The supply of raclette cheese to the Swiss people was at stake, it was argued, because the cheesemakers of Valais were no longer in a position to satisfy the nation's appetite for raclette. The Valaisian's struggle to protect "their" cheese lasted for years. In their application for AOC protection, the people drew upon historical documents proving that raclette cheese was melted even in the early Middle Ages. In 2007, the Swiss Federal Supreme Court (Bundesgericht), confirmed the protected origin of "Valais Raclette AOC". In autumn 2009, the first raclette cheeses with the unmistakable description "Raclette du Valais AOC" will be launched. So as you swirl your potatoes in a soft puddle of warm cheese, you'll take comfort in knowing that honest to goodness traditional foods still have a place in Valais Switzerland.

Plan on enjoying exquisite Swiss cuisine on all Alpenwild tours.  To immerse yourself in the extraordinary culinary region of Valais, join us on Cheese, Chocolate, and the Scenic Alps,  a Haute Route trek, or Best of the Swiss Alps, or consider a custom culinary tour of Valais.