Area of origin: Canton of Valais
Composition: sérac is made from the whey which is left over after the making of cheese. Milk or cream can be added. A pinch of salt, herbs or spices will give it more flavour.
The fat content varies according to the quantity of milk or cream added to the whey, nevertheless it is not a very fatty cheese.
Appearance, taste/flavour: A white fromage frais with a fine texture.
To enjoy: On a cheeseboard or on a Valaisanne plate
Recipe: Tart of mountain sérac cheese and tomato
Seasonality: year round
Conditions and length of preservation: Must be eaten fresh within a week.