Valais rye bread AOP: the real thing

Evolène

Arolla

Arolla

Arolla Mont-Collon

Arolla Mont-Collon

Arolla Pigne

Arolla Pigne

Arolla Hôtel Kurhaus

Arolla Hôtel Kurhaus

Tsarmine

Tsarmine

Hotel Kurhaus

Hotel Kurhaus

Dent Blanche et Matterhorn

Dent Blanche et Matterhorn

Snowpark Centralpark

Snowpark Centralpark

Mont-Blanc et Grande Dixence

Mont-Blanc et Grande Dixence

Veysonnaz, station supérieure de la télécabine

Veysonnaz, station supérieure de la télécabine

Thyon - Les Collons

Thyon - Les Collons

Les Masses - Thyon 1600

Les Masses - Thyon 1600

Evolène, Dent Blanche, Valais, Suisse

Evolène, Dent Blanche, Valais, Suisse

Vercorin Village - Val d'Anniviers

Vercorin Village - Val d'Anniviers

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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