Food & Tradition

Valais is raclette country. Raclette du Valais AOP is made from raw milk delivered to the dairy twice daily and processed in copper vats; silage feed for the cows is forbidden. A wheel weighs about six kilograms. The melted cheese is served with boiled potatoes, pickled gherkins and pickled pearl onions, alongside Valais rye bread and dried meat.

A fruit brandy suits such a meal well, standing up against the richness of the cheese with its clarity of fruit. A pear brandy like Williamine brings freshness, while Abricotine has enough warmth to hold its own against cheese and bread in the glass. It's a matter of taste rather than a rule, and it stays to one small glass.

What about digestion? Does a shot after the meal actually help? Not really — alcohol slows the emptying of the stomach rather than speeding it up. The sense of relief comes from relaxation, not from faster digestion. Even after raclette and cheese, the small glass remains a way to close out the evening, not a remedy for the stomach.

Things turn sweet with the apricot. Fresh Valais apricots hit the market in summer, going into jam, cakes and tarts. A glass of Abricotine alongside makes for a clear connection: the same fruit, once baked soft, once distilled.

A final word of caution: fruit brandy is an indulgence at a minimum of 40 percent alcohol, not meant for children, pregnant women or drivers. In Valais, tradition is simply what happens at the table: the cheese platter first, then the small glass, then conversation.