Valais rye bread AOP: the real thing

Evolène

Arolla

Arolla

Arolla: Mont-Collon

Arolla: Mont-Collon

Arolla: Hôtel Kurhaus

Arolla: Hôtel Kurhaus

Arolla: Tsarmine

Arolla: Tsarmine

Arolla: Hotel Kurhaus

Arolla: Hotel Kurhaus

Arolla: Pigne

Arolla: Pigne

Thyon: Les - Masses

Thyon: Les - Masses

Thyon: Dent - Blanche - et - Matterhorn

Thyon: Dent - Blanche - et - Matterhorn

Thyon: Mont - Blanc - et - Grande - Dixence

Thyon: Mont - Blanc - et - Grande - Dixence

Evolène: Dent - Blanche - Valais - Suisse

Evolène: Dent - Blanche - Valais - Suisse

Evolène: Agence Evolena Sàrl - Evolène, Village - Dent Blanche

Evolène: Agence Evolena Sàrl - Evolène, Village - Dent Blanche

Vercorin

Vercorin

Vercorin: Vercorin TVCM

Vercorin: Vercorin TVCM

Vercorin: Village - Val - d - Anniviers

Vercorin: Village - Val - d - Anniviers

Vercorin: Valais - Suisse - Crêt - du - Midi

Vercorin: Valais - Suisse - Crêt - du - Midi

Dailley: Nax - Valais - Suisse

Dailley: Nax - Valais - Suisse

Crêt du Midi

Crêt du Midi

Mase: le - Trappeur

Mase: le - Trappeur

Rye bread from Valais is the only bread in Switzerland that can proudly bear the AOP label. This carries an obligation:

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only rye that has been grown, milled and processed in Valais can by used to make Valais rye bread AOP. The rustic sourdough bread tastes best when it has been kept for two or three days. It can also be made with walnuts or dried fruit.

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