The Gastronomic Stay gives you the opportunity to taste 5 raclette cheeses from different dairies or mountain pastures. Like wine or chocolate, these cheeses each have their own particular taste and aroma.

Raclette uses a pressed cheese made from raw milk, which is served raclé (scraped): a half-cheese is heated over a wood fire or on a gas/electric raclette grill and the melted part of the cheese is scraped onto a plate, with a small potato and some onions or small gherkins as accompaniments. This delicious dish is traditionally served with a glass of local Fendant wine.

Legend has it that the inventor of raclette was a shepherd who placed his cheese too close to the fire on a very cold evening. Finding that he liked melted cheese, he then served it to his friends and thus raclette was born!

The religieuses de la raclette… would you like your raclette with or without religieuses? This word is commonly used to refer to the cheese rinds. Its origin is not clear, but Valaisan food writer Jacques Montandon quotes an anecdote which might explain it. According to him, the expression religieuses (“nuns”) arose because in the early 20th century, when nuns visited a household, they would ask the family to put aside whatever was not used in cooking, which included cheese rinds. The nuns are said to have used the cheese rinds when making a gratin (melted cheese topping). As their gratins were very good, people began to eat what was previously only used by nuns.