Raclette, fondue and Mont d’Or at the Kaempff-Kohler cheese dairy!

Comfort, sharing and simple pleasure, we are in the heart of the melted cheese season.

At Kaempff-Kohler, the authentic Swiss fondue is the moitié-moitié made of Vacherin Fribourgeois and Gruyère.

The first alternative to fondue: Mont d’Or, on sale only during autumn and winter. Our cheesemongers have chosen the “Primus Inter Pares”, the best the market has to offer: the Mont d’Or from the Napiot cheese dairy is a cheese appreciated for its exceptional quality and its generous, melting and subtly woody taste.

And finally, there is raclette — or raclettes to be precise — because at Kaempff-Kohler, the choice is vast. The French raw milk raclette cheese comes in plain, smoked, pepper, mustard, yellow wine, a slightly spicier Espelette pepper, bruschetta or wild garlic flavors, and for later in the season, truffle.

So that lactose-intolerant people don’t have to miss out on the indulgence, we offer a goat’s cheese raclette.

On the Swiss side, there are the traditional Alpage PDOs, Signature and Appenzeller (all made from raw milk), in addition to a whisky raclette cheese and one with 7 Flowers.

But what would cheese be without wine?
To accompany melted cheeses, our sommelier particularly recommends wines from Savoie.

Fresh, mineral, with a bracing acidity, low in alcohol, lively and uncomplicated, they harmonize perfectly with the rich aromas of the cheeses.

Here again, the choice is vast:
In white:
The Roussettes Château de Monterminod or Fleur d’Altesse (100% Altesse grape), the Chignin Bergeron (100% Roussanne grape) and the Apremont – Fleur de Jacquère (100% Jacquère grape).

In red:
The Mondeuse – Petit Grain de Terroir is well suited to the task.

Fondues, raclettes, Mont d’Or and Savoie wines… everything you need to fill the long winter evenings.