Alpine cheese dairies of the Val d’Hérens

Tours and tastings between Saint-Martin, Eison, and Hérémence: Valais AOP raclette, tommes, sérac, and authentic alpine pasture specialties.

Dairy craftsmanship, living pastures and high-altitude flavours

Around Saint-Martin (Suen, Eison), dairy craftsmanship sets the rhythm of the alpine season: raw milk from Hérens cows rises to the pastures, wheels of cheese age slowly, and visitors can taste Valais Raclette AOP, tomme and sérac right where they’re made. Down in the valley, dairies bring together producers, offer tours and sell directly — the perfect way to bring home the authentic taste of the Alps.

Where to taste / buy

• Saint-Martin Dairy / Cheese Factory: direct sales (Raclette AOP, tommes, sérac), opening hours vary by season.
• Hérémence Cheese Dairy: “Dixence” AOP raclette, fondue blends, artisanal tommes, sérac.
• Alpage de L’A Vieille (Eison): mountain refreshment spot, cheese made on-site, terrace facing the peaks.
• Alpage de Loveignoz: gourmet stop during the season, alpine activities, pasture-made dairy products.

“Discovery” itinerary (half-day)

• Morning: gentle walk between mayens (Suen → Eison), stop at an alpine hut for tomme/sérac.
• Lunch: raclette or daily dish at L’A Vieille / Loveignoz, depending on opening.
• Afternoon: visit the Saint-Martin dairy to complete the tasting and buy local products.

“Alpage & know-how” itinerary (full day)

• Morning: hike to an alpine pasture (Eison / Loveignoz), observe the cheesemaking process and enjoy a tasting.
• Afternoon: descend via a balcony trail, stop at the Hérémence cheese dairy to compare styles (AOP, tommes).
• Evening: return to the mountain lodge — wood, stone and panoramic view.

Pairings & alpine products

• Raclette AOP → potatoes, pickles/onions, Valais rye bread.
• Humagne Rouge / Cornalin → tommes and cured meats.
• Petite Arvine → sérac with herbs, light cured meats.

Seasons & traditions

• Mid-June → late September: alpine cheesemaking season (weather dependent).
• Inalpe / Désalpe: traditional cattle ascent/descent — highlights of the pastoral year (dates vary).
• Winter: valley dairy sales, fondues and raclettes by the fire.

Practical tips

Book visits in advance (small structures), favour eco-mobility (bus/taxi) if tasting wines, bring a soft cooler for transporting cheese. Respect fences and keep dogs on a leash near herds.

To combine with

Morning hike around the Lac de Lona and panoramic viewpoints, afternoon tasting, and a relaxing wellness break in Hérémence.