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About Us

We are committed every day with passion to create cheeses that reveal the authentic flavors of the Valais terroir.

Elise Es Borrat, Milk Technologist in the process of obtaining the federal diploma.

Elise Es Borrat, Federal Diploma Training


Because we appreciate the richness of our terroir, we have been processing three different types of milk for over 10 years: sheep, goat, and cow, with an annual processing volume exceeding 1,000,000 liters.

Milk Production

Our commitment to quality begins with the selection of our farmers, to whom we guarantee fair remuneration for their milk, approximately 50% higher than industry standards.

We are also proud to emphasize that all our goat and sheep milk producers are organic certified.

Farmer Daniel Beuret milking his goats before delivering the milk to the Fromagerie de Martigny.

Daniel Beuret, farmer.

Jérome Duay, Ripener and Milk Technologist at Fromagerie de Martigny.

Jérome Duay, Ripener and Milk Technologist.


One of the keys to the success of our raclettes lies in our cellar, where they reach maturity after 4 months of aging in an ideal environment at 94% humidity and 11 degrees Celsius.

Our specialties, on the other hand, are meticulously aged in dedicated ripening rooms.

Made in Valais, Switzerland

Expertise, craftsmanship, quality, sustainability, and local production.

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For purchases over 150 CHF, shipping of our products is complimentary.