Laiterie de Verbier

On the road up to the station, at the old-village level. Raclette du Valais AOP–Bagnes made by Jonathan; tomme, Catelle au lait cru, blue cheese, fondue and artisanal yoghurts by Marc. Seventeen milk producers, four cheese-makers. A 24-hour cheese automate so the errand does not depend on the counter being open. Swiss Cheese Awards. Workshops with Verbier Tourisme. This is the valley’s dairy logic in one door: milk from the Bagnes side, cheese that carries the AOP name, a machine that still works at midnight. Walk.