Best Valais raclette cheese in 2024

Les meilleurs fromages à raclette du Valais AOP: A high-level competition

Every year, the Raclette du Valais AOP interprofessional organization evaluates the best Valais AOP raclette cheeses produced in this emblematic region to select the best among them. This ranking highlights the expertise of the cheese-makers and the richness of the Valais terroir. This year's results show very little difference between the winners, proof of the excellence of Valais products. Here's a look at the best hard raclette cheeses to win gold, silver and bronze stars.

Les Étoiles d'Or: Cheese dairies

This year, four Valais PDO raclette cheeses were awarded the gold star by achieving a score of at least 19.2 out of 20. Here are the winning dairies:

1. Heida - Visperterminen: With a score of 19.34, Heida cheese, produced in Visperterminen, came out on top. The cheese's description stands out for its melt-in-the-mouth texture and delicate taste.

2. Dents du Midi 1 - Ferme de Lisats, Val-d'Illiez: This cheese, produced by Magaly and Laurent Ecœur, scored 19.31 points. It is famous for having been tasted by adventurer Mike Horn on an iceberg in 2020.

3. Raclette Arbaz - La Fermette: Made by Bernard Sermier, Arbaz cheese scored 19.26 points. It is appreciated for its authentic taste and local aromas.

4. Isérables: With a score of 19.2, Isérables completes this prestigious list. Its intense taste and creamy texture make it a popular choice.

Les Étoiles d'Or: L'Or des Alpages

Among the Alpine cheeses, Alpage de Loveignoz stands out with a perfect score of 20 out of 20, a rarity in the world of raclette. This cheese, produced in Saint-Martin, had already received this exceptional mark in 2017.

In addition to Loveignoz

18 other alpages were awarded the gold star:

• Champsot: 19.67 points
  
• Corbyre: 19.66 points
  
• Binneralp: 19.62 points
  
• La Peule: 19.61 points
  
• Emaney, Fournoutz, Fluhalpe, Malève, Nava, and Pâle: 19.5 points each
  
• Tovassière: 19.39 points
  
• Champoussin: 19.35 points
  
• Moiry: 19.34 points
  
• Le Lein: 19.33 points
  
• Merdechon and Tanay: 19.27 points each
  
• Jeur-Loz: 19.23 points
  
• Pointet: 19.2 points
  
  

These hard Valais AOP raclette cheeses represent the excellence of Valais mountain raclette, each offering unique flavors influenced by the high-mountain terroir. The diversity of these raw-milk raclette cheeses perfectly reflects the character of the Valais PDO and its commitment to quality.

Silver Stars: a prestigious distinction

The Silver Star is awarded to cheeses scoring between 19 and 19.19 points. This category includes

• Bagnes 25 (Champsec), Bagnes 1 (Verbier), and Bagnes 4 (Liddes)
  
• Les Haudères and Miex
  
• Simplon and Gomser 32 (Reckingen)
  
  

Alpine cheeses from Berroix, Chassoure, Bavon, La Chaux, La Lettaz, Moosalpe, Rouaz, Serin and Thyon also received silver stars. These cow's milk cheeses, often carefully matured, combine smoothness and delicate taste. Their production reflects a tradition that enhances the pleasures of raclette.

Bronze Stars: Recognition of Quality

Cheeses scoring between 18.8 and 18.99 points are awarded a bronze star, highlighting the quality of Valais products. Here are the winners in this category:

• Anniviers, Ayent, Savièse, Nendaz
  
• Bagnes 98 (Etiez), Crans-Montana (Ferme de Trontières), Orsières, Bagnes 30 (Lourtier)
  
• Gomser 1 (Walker) and Bio Gomser 11
  
  

Bronze stars were awarded to the cheeses from Lapisa, Zanfleuron-Sanetsch, Randonnaz - Sorniot, Combyre and Pépinet.

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Valais commitment to raclette quality and tradition

The canton of Valais is renowned for its rigorous raclette cheese-making, particularly for Valais AOP. Each wheel of cheese is made from raw cow's milk, collected from the canton's alpine meadows and pastures. This high-quality milk is one of the secrets behind the unique flavour of Valais raclette. To achieve the rich taste and perfect texture, local producers follow traditional manufacturing practices that preserve the cheese's original characteristics. As a result, each raclette cheese offers unique specialties, such as the finesse of the paste, and the aromatic complexity that evolves with maturation.

Raclette cheese-making: an ancestral art

Beyond its unrivalled taste, Valais raclette cheese is the fruit of know-how handed down from generation to generation. The making of these cheeses involves a rigorous cutting, salting and maturing process, all of which contribute to their inimitable taste. It's the characteristics of each terroir, coupled with artisanal practices, that give raclette its distinctive taste. The pleasure of raclette also lies in the art of melting it, revealing all the flavors of this emblematic product. Whether it's PDO raclettes or other raw-milk variants, the richness of Valais raclette makes every tasting a complete sensory experience, to be enjoyed in good company.

Conclusion

The aim of this annual competition is to illustrate the richness and diversity of Valais raclette cheeses. Each cheese offers a unique taste experience, marked by the terroir, climate and know-how of its producers. Whether you're a raclette enthusiast or a seasoned connoisseur, this ranking will guide you to the best cheeses in the world. Treat yourself to a slice of this heritage, and savour the very best of Valais specialities. We look forward to the next world championships.