Learn how to make the finest Raclette
Few dishes exude more Swiss tradition than raclette. For over 700 years, Switzerland folk have been gorging on this smoky, often nutty cheese, and there’s no better way to delve into its history than watch it being made. The canton of Valais throbs with this wheel-shaped delight and La Tzoumaz, nestled in the Swiss Alps, nurtures its tradition as much as anywhere. Here, in a tiny fromagerie, Yohann Magnin works for four months every summer, making this drool-inducing cheese. Visitors can watch the whole process, from swirling and heating the milk to packing it into a mould. Then venture into the back room for the ageing process (don’t forget to take some samples with you). Magnin is the only cheesemaker in town and his factory sits opposite Maison de la Forêt—House of the Forest—as you enter the town from the valley.
By Simon Willis, AFAR Local Expert
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