[et_pb_section fb_built=”1″ theme_builder_area=”post_content” _builder_version=”4.27.4″ _module_preset=”default”][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” custom_margin=”-52px|auto||auto||”][et_pb_column _builder_version=”4.27.4″ _module_preset=”default” type=”4_4″ theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″]<\/p>\n
Winter at the Kaempff-Kohler cheese dairy<\/b>
<\/b>Raclette, fondue, Reblochon, Munster, Camembert and Mont d\u2019Or<\/b><\/p>\n
Comfort, sharing and simple pleasure<\/b>: after the sophisticated delicacies of the holidays, <\/span>melting cheeses<\/b> are at the top of every <\/span>winter menu<\/b>.<\/span><\/p>\n At the <\/span>Kaempff-Kohler cheese dairy<\/b>, we have <\/span>everything you need to create your feast<\/b>.<\/span><\/p>\n There is, of course, the <\/span>authentic Swiss half-and-half fondue<\/b>, prepared with <\/span>Vacherin Fribourgeois<\/b> and <\/span>Gruy\u00e8re<\/b>.<\/span><\/p>\n Alongside it, <\/span>raclettes<\/b> are also a huge hit:<\/span> On the Swiss side, find the <\/span>traditional mountain AOPs<\/b>, <\/span>Signature<\/b> and <\/span>Appenzeller<\/b> (all made with <\/span>raw milk<\/b>), as well as a <\/span>whisky raclette<\/b> and another <\/span>with 7 flowers<\/b>.<\/span><\/p>\n The <\/span>Mont d\u2019Or<\/b>, available <\/span>only in autumn and winter<\/b>, is a <\/span>gourmet alternative<\/b> to fondue and raclette. The one from the <\/span>Napiot cheese dairy<\/b> delights with its <\/span>exceptional quality<\/b>, its <\/span>generous<\/b>, <\/span>melting<\/b> and <\/span>subtly woody taste<\/b>.<\/span><\/p>\n And then there is <\/span>baked camembert<\/b>, in a slightly less traditional version:<\/span> One last <\/span>tip for those who enjoy bolder flavors<\/b>: <\/span>Savoyard and Alsatian tartiflettes<\/b>, with <\/span>Reblochon<\/b> or <\/span>Munster<\/b>. This generous dish, made with <\/span>potatoes<\/b>, cheese, <\/span>bacon bits<\/b> and <\/span>onions<\/b>, is as comforting as it is convivial. You can add a splash of <\/span>white wine<\/b>, particularly <\/span>Riesling<\/b> for the Alsatian version.<\/span><\/p>\n Don’t miss the melting winter cheeses at the Kaempff-Kohler cheese dairy!<\/b><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Winter at the Kaempff-Kohler cheese dairyRaclette, fondue, Reblochon, Munster, Camembert and Mont d\u2019Or 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 Gruy\u00e8re. Alongside it, raclettes are also a huge hit:French raw milk \u2014 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\u2019Or, 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\u00b0C for 15 minutes \u2014 and […]<\/p>\n","protected":false},"author":4,"featured_media":255160,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[134,90],"tags":[],"class_list":["post-258455","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-carousel","category-uncategorized"],"acf":[],"yoast_head":"\n
<\/span>French raw milk<\/b> \u2014 plain, smoked, pepper, mustard, yellow wine, slightly spicy with <\/span>Espelette pepper<\/b>, <\/span>bruschetta<\/b>, <\/span>wild garlic<\/b> or <\/span>truffle<\/b>.<\/span>
<\/span>For those who are <\/span>lactose intolerant<\/b>, we also offer a <\/span>goat cheese raclette<\/b>.<\/span><\/p>\n
<\/span>score the cheese, drizzle it with <\/span>white wine<\/b>, sprinkle with <\/span>rosemary<\/b>, add pepper, then bake at <\/span>180\u00b0C for 15 minutes<\/b> \u2014 and you’re done.<\/span><\/p>\n