Raclette is a national dish that shares its name with a slightly nutty Swiss cheese made from cow's milk, an appliance for preparing the dish, and a full dining experience. Extremely popular in the ski region Valais and other parts of the Swiss Alps, where it also originated, raclette was invented by the Swiss mountain shepherds who used to gather around a fire while roasting potatoes.

As they left some cheese near the fire, it started to melt so they scraped bits of it on the potatoes and raclette was born. The dish takes its name from the French word racler, meaning to scrape. As few people have a fireplace these days, modern appliances such as raclette melter and raclette grill are used instead. 

Walliser rohschinken is a cured and dried raw pork ham hailing from the Canton of Valais. Only high-quality pork legs that have been obtained from pigs which are exclusively raised and slaughtered in Switzerland can be used in the preparation of this meat specialty.

The ham is dry-salted, seasoned with herbs and spices, and then chilled before it is parboiled for a few days inside a stocking or a net. The meat is then dried, pressed, and allowed to mature for several weeks. The whole process of making the ham typically lasts about 6 to 10 weeks, and it yields an excellent dried pork ham that has been officially rewarded with a Protected Geographical Indication (PGI) status since 2015. 

Hailing from the Canton of Valais, this meat delicacy is made exclusively with beef obtained from cattle raised and slaughtered in Switzerland. Some of the finest pieces of meat from the legs of cattle are salted, seasoned with spices and herbs, and then rinsed off before they are hung to dry in the cool mountain air.

The meat is typically air-dried for about 5 to 6 weeks, all the while developing a distinctive noble mold on its surface, and a typical dried meat flavor. Once dried, Walliser trockenfleisch is defined by a uniform purplish-red hue and low-fat content. 

This appetizing pie with an unappetizing name is a great way to use leftovers. Originating from the Swiss canton of Valais, cholera was first prepared in 1836 by the mountain people using whatever they had during an epidemic of the disease – potatoes, onions, leeks, bacon, cheese, and fruits – all packed together in a delicious pastry which was then baked in the oven.

The dish remained popular, and today bakeries sell it cold by the slice, while restaurants typically serve it hot as an appetizer. It is recommended to pair cholera with a green salad on the side.

This classic Swiss fondue is believed by some to be the best fondue variety of them all. It is native to the Valais region and consists of tomatoes or tomato paste, white wine, garlic, butter, shallots, and grated cheeses such as Gruyère and Emmental.

Traditionally, tomato fondue is paired with potatoes, rather than the usual pieces of bread used for dipping.

Walliser roggenbrot is a Swiss rye bread produced in the Valais region. The rustic loaf with a dense crumb must contain at least 90% whole rye flour, and it is typically made with a sourdough starter. The bread keeps for a long time, and traditionally, it used to be baked in village ovens which were fired only a few times per year, so it was quite important that the bread lasted for a few months.

Nowadays, walnuts and dried fruits can be added to the bread, if desired. When consumed, the bread is thinly sliced, and it is recommended to serve it with cheese, cold cuts, and gherkins.