Alpine hut in Emaney

In the heart of a magnificent mountain landscape, Jean-Marc, Claudine, Thomas, Aurélie and Noélie welcome you to the Alpage d'Emaney. The family has been producing quality cheese products for over fifty years. The Alpage d'Emaney was founded more than 100 years ago and is today one of the last in the Valais to make cheese over a wood fire. Of course, cheese making has evolved since the last century, but the know-how of the cheese maker Jean-Marc Gabioud remains authentic. Every day, the award-winning Raclette du Valais AOP cheese, butter, tommes and serac are made here. The mountain pasture will offer you a well-deserved stopover during your hikes, and the opportunity to taste local products in a magnificent setting!

Pigs, calves, hens, cats and dogs also spend the summer on the alp. The Gabioud family also owns Yaks which had their first summer on the alp in 2010.

Please note, however, that there is no accommodation available on the alp.
 

LOCAL PRODUCTS AND DRINKS

Our Alp does not only offer beautiful landscapes to visitors and walkers: it also offers a wide choice of drinks and some small snacks (no hot meals) made with products from our farm. Tables are available to spend a convivial moment with family and friends.


To be tasted:

• Emaney's board (a selection of our products, to taste!)
• Meringue with cream
• Product of the Alps
• Raclette cheese
• Sérac
• Cow and goat cheese (according to availability)
• Butter
• Cream
• Milk
• Sausages

Drinks: Coca-Cola, Sprite, Fanta, Rivella, Cold tea, Home made apple juice, Tea, Coffee, Hot chocolate, Milkshakes
 

THE HISTORY OF THE ALPAGE D'EMANEY 

The Emaney Alp was founded over 100 years ago. At that time, the inhabitants of the Salvan valley had many more cattle than today, and agriculture occupied the great majority of the families. So much so that on every piece of grass the cattle grazed. In the summer, families would go up to the mountain pastures and make cheese. The original chalet of the Emaney Alp was renovated in 1995. The living quarters were modernised, while the milk and cheese cellars, the cauldron and the fireplace remained original. Of course, cheese making has evolved since the last century but the know-how of the cheese maker Jean-Marc Gabioud remains very authentic.

The Alpage d'Emaney is currently a consortium of about ninety owners. The Gabioud family has been farming this alpage for over 40 years. Jean-Marc and Claudine Gabioud manage the alp with their son Thomas, his girlfriend Aurélie and their daughter Noélie. From mid-June to mid-September, the family looks after a herd of about thirty-five Holstein cows, as well as a few Hérens cows. Every day, Raclette PDO cheese, butter, tommes and serac are produced. Pigs, goats, calves, chickens, cats, dogs and yaks also spend the summer on the mountain pasture.


Emaney cheese
Emaney cheese is made in the traditional way over a wood fire and has an authentic taste that reflects all the floral richness of the Vallon. The cows are herded up to an altitude of 2200 metres where the thin meadows provide an excellent quality of milk, rich in antioxidants and low in saturated fatty acids, thus excellent for health. Serac, a low-fat cheese made from whey, is also produced daily. Tommes and alpine butter complete the list of products.

2013 marks a new stage in the recognition of the quality of Alpage d'Emaney cheese. The interprofessional organisation Raclette du Valais grants us the Protected Designation of Origin (PDO) and a mark of 19.25 out of 20 (!) for its quality. The gold star on the diploma is the result of a combination of passion and perfection.

The future of mountain farming in Switzerland depends on high-quality products. In the future, we will always strive to maintain our know-how while integrating today's standards so that we can continue to offer our visitors exceptional products!