Valais rye bread AOP: the real thing

Evolène

Arolla: Mont-Collon

Arolla: Mont-Collon

Arolla: Pigne

Arolla: Pigne

Arolla: Hotel Kurhaus

Arolla: Hotel Kurhaus

Arolla: Hôtel Kurhaus

Arolla: Hôtel Kurhaus

Arolla

Arolla

Arolla: Tsarmine

Arolla: Tsarmine

Thyon: Snowpark Centralpark

Thyon: Snowpark Centralpark

Thyon: Les Collons

Thyon: Les Collons

Thyon: Veysonnaz, station supérieure de la télécabine

Thyon: Veysonnaz, station supérieure de la télécabine

Thyon: Mont-Blanc et Grande Dixence

Thyon: Mont-Blanc et Grande Dixence

Thyon: Les Masses

Thyon: Les Masses

Thyon: Dent Blanche et Matterhorn

Thyon: Dent Blanche et Matterhorn

Evolène: Dent Blanche

Evolène: Dent Blanche

Vercorin

Vercorin

Vercorin: Creux du Lavioz

Vercorin: Creux du Lavioz

Vercorin: Village - Val d'Anniviers

Vercorin: Village - Val d'Anniviers

Dailley: Nax

Dailley: Nax

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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