This week, we rolled up our sleeves for one of Verbier’s most legendary traditions—raclette. Under the expert eye of a local cheesemaker at Laiterie de Verbier, we got hands-on with the age-old craft that transforms fresh Alpine milk into molten gold. We stirred, we scooped, we sniffed (cheese appreciation is a full sensory experience, after all), and yes—we even made our own.
Raclette isn’t just food—it’s an institution in Val de Bagnes, where they’ve been making it for over 400 years. The name comes from the French word racler, meaning ‘to scrape’—a timeless ritual that’s as satisfying today as it was centuries ago.
Legend has it, an Alpine farmer accidentally left his cheese too close to the fire one day, saw it start to bubble, and—rather than panicking—leaned into the moment. One experimental scrape later, and a Swiss culinary icon was born.
Of course, great raclette doesn’t just happen—it’s the result of centuries-old craftsmanship. To this day, Raclette du Valais AOP is made with the same respect for tradition, quality, and Alpine heritage.
It all starts in the high mountain pastures, where cows roam freely, feasting on a natural diet of wildflowers and Alpine grasses. This rich, unpasteurised milk gives the cheese its unmistakable flavour—nutty, creamy, and deeply tied to the land.
Once collected, the milk is gently heated in large copper vats, mixed with rennet, and left to form curds. These curds are cut, stirred, and slowly cooked before being pressed into moulds. Then, over the next three to six months, each wheel is carefully aged in cool mountain cellars—turned, brushed, and salted until it reaches peak melt-worthy perfection.
Now, here’s a little local secret that proves just how seriously Val de Bagnes takes its cheese. In a place where raclette is practically a religion, it only makes sense that you can grab a fresh wheel of Raclette du Valais AOP at any hour. Just hit up one of Verbier’s 24/7 cheese vending machines.
Yes, you read that right. Hidden around the village like Alpine treasures, these vending machines dispense fresh, locally produced raclette, meaning a late-night cheese craving never has to go unsatisfied.
It’s the kind of Swiss efficiency we can all get behind—because, let’s be honest, there’s no such thing as too much raclette.
Some meals are more than just food—they’re rituals. Raclette is one of them. As part of our Armadillo Experience, we bring Verbier’s most iconic dining tradition straight to your chalet, so you can indulge without lifting a finger.
A bubbling wheel of Raclette du Valais AOP
Locally cured Saucisson de Bagnes
Tangy little cornichons
A crisp local wine, perfectly paired with your fromage
It’s everything you need for the ultimate après-ski feast—the kind where the fire’s roaring, the wine’s flowing, and the cheese just keeps on coming.
With an Armadillo Hosted Stay, we do more than bring the feast—we host you in true Alpine style, making sure the cheese is melting, the wine is flowing, and the experience is unforgettable.
