In Switzerland's Canton of Valais, the stunning landscapes are matched by its rich culinary heritage. From the creamy comfort of Raclette to the unique taste of Walliser Trockenfleisch, Valais offers a range of local dishes that are as varied and captivating as its scenery. In this article, we’ll take you on a gastronomic journey through six must-try dishes from this enchanting region, each steeped in tradition and bursting with flavor.
1.Raclette
Raclette is a Swiss national dish originating from the Valais region and other parts of the Swiss Alps and was invented by herdsmen. Raclette embodies the essence of Swiss cuisine, as it shares its name with the slightly nutty Swiss cheese made from cow's milk, an appliance for creating the dish, and a complete dining experience.
The fascinating story of its creation is truly captivating. The shepherds of the Swiss Alps left the cheese near the fire while roasting potatoes. As they witnessed the cheese melting, they skillfully placed the gooey goodness on the potatoes, thus creating the delicious raclette.
The dish includes grated cheese on cooked or roasted unpeeled potatoes, vegetables, cold cuts, pickles, onions, and bread. There is also a type of raclette where the cheese and other ingredients are scraped onto a baked potato. Indulge in the perfect dish for cold winter nights - raclette, complemented by light white wines or traditional kirsch liqueurs.
2. Tomato Fondue
The classic tomato fondue from the Valais region is renowned as one of the top fondues in Swiss cuisine. It includes a mix of tomatoes or tomato paste, white wine, garlic, butter, shallots, and cheeses such as Gruyère and Emmental.
One of the unique aspects of tomato fondue is that it is served with potato pieces for dipping, rather than simple bread pieces. Best paired with white wine, red wine, or rosé to balance the acidity of the tomatoes without overwhelming the dish. For a non-alcoholic option, the tomato fondue would pair perfectly with herbal tea, which aids digestion and enhances flavor without overpowering the dish. Alternatively, sparkling water with a slice of lemon would also be a perfect choice.
3. Walliser Trockenfleisch
From the Canton of Valais, this premium meat delicacy is crafted exclusively from beef raised in Switzerland. Carefully selected cuts from the legs are seasoned with aromatic spices and herbs, then salted and rinsed before being air-dried in the cool mountain climate.
The meat undergoes a 5-6 week air-drying process, resulting in a distinct noble mold and characteristic dried meat flavor. Walliser Trockenfleisch is easily recognized by its consistent purplish-red color and low-fat content when fully dried.
Pair the rich flavors of the meat with a medium-bodied red wine like Swiss Pinot Noir or Syrah. Alternatively, provide a refreshing contrast with a crisp white wine, such as Swiss Fendant or Sauvignon Blanc. Don't forget that a dry cider can offer a pleasant fruity note that pairs nicely with the richness of the meat.
4. Walliser Rohschinken
Walliser Rohschinken is an exquisite air-dried and cured raw pork ham from the Canton of Valais, crafted exclusively from superior pork legs sourced from pigs raised and slaughtered in Switzerland. Walliser Rohschinken is a specialty of cured and air-dried raw pork ham from the Canton of Valais, crafted exclusively from top-quality pork legs sourced from pigs raised and slaughtered in Switzerland.
The ham undergoes a rigorous process: it is dry-salted, seasoned, chilled, partially boiled, dried, pressed, and then left to mature for 6 to 10 weeks. This results in a high-quality dried pork ham, which has held Protected Geographical Indication (PGI) status since 2015.
Walliser Rohschinken pairs well with Swiss white wine like Fendant, light to medium-bodied reds such as Pinot Noir or Gamay, and Champagne or sparkling wine to cut through the richness of the ham and cleanse the palate.
5. Cholera
This delicious pie, despite its unappealing name, is an excellent way to use up leftovers. Its creation history can explain the unusual name of this appetizing pie. Hailing from the Swiss canton of Valais, cholera was first made in 1836 by the mountain inhabitants using available ingredients during an epidemic. They combined potatoes, onions, leeks, bacon, cheese, and fruits into a savory pastry, and then baked it to perfection.
The pie is still popular nowadays and is served as an appetizer. Pairing the pie with a green salad on the side is recommended. Cholera pie pairs well with crisp white wine, dry or semi-dry apple cider, well-balanced beer (such as Pale Ale or light Lager), or non-alcoholic sparkling water with lemon or lime.
6. Walliser Roggenbrot
Walliser Roggenbrot is an iconic rye bread from the Valais region of Switzerland. This hearty bread is known for its dense crumb and is made with at least 90% whole rye flour, often using a sourdough starter. It has a long shelf life, which was especially useful back when village ovens were only used a few times a year. This durability ensured that the bread could last for several months.
Today you can add walnuts and dried fruits to it at your discretion. For the best experience, slice the bread thinly and pair it with cheese, cold cuts, and gherkins.
Explore the flavors of the Canton of Valais for a true taste of Swiss tradition. From iconic Raclette to savory Tomato Fondue, each dish highlights the region's rich culinary heritage, offering an authentic glimpse into Swiss cuisine. Therefore, if you are traveling in Switzerland and find yourself in this region, make sure to taste these local delicacies for the full Swiss experience.