Winter at the Kaempff-Kohler cheese dairy

Winter at the Kaempff-Kohler cheese dairy
Raclette, fondue, Reblochon, Munster, Camembert and Mont d’Or

Comfort, sharing and simple pleasure: after the sophisticated delicacies of the holidays, melting cheeses are at the top of every winter menu.

At the Kaempff-Kohler cheese dairy, we have everything you need to create your feast.

There is, of course, the authentic Swiss half-and-half fondue, prepared with Vacherin Fribourgeois and Gruyère.

Alongside it, raclettes are also a huge hit:
French raw milk — plain, smoked, pepper, mustard, yellow wine, slightly spicy with Espelette pepper, bruschetta, wild garlic or truffle.
For those who are lactose intolerant, we also offer a goat cheese raclette.

On the Swiss side, find the traditional mountain AOPs, Signature and Appenzeller (all made with raw milk), as well as a whisky raclette and another with 7 flowers.

The Mont d’Or, available only in autumn and winter, is a gourmet alternative to fondue and raclette. The one from the Napiot cheese dairy delights with its exceptional quality, its generous, melting and subtly woody taste.

And then there is baked camembert, in a slightly less traditional version:
score the cheese, drizzle it with white wine, sprinkle with rosemary, add pepper, then bake at 180°C for 15 minutes — and you’re done.

One last tip for those who enjoy bolder flavors: Savoyard and Alsatian tartiflettes, with Reblochon or Munster. This generous dish, made with potatoes, cheese, bacon bits and onions, is as comforting as it is convivial. You can add a splash of white wine, particularly Riesling for the Alsatian version.

Don’t miss the melting winter cheeses at the Kaempff-Kohler cheese dairy!