[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”][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
A cheese paradise.<\/strong><\/p>\n “Life is beautiful. Cheese makes it better”<\/strong>,<\/em> said Jean-Anthelme Brillat-Savarin<\/strong>,<\/span> French lawyer and politician, author of “The Physiology of Taste” (published in 1825), who became famous for his culinary memoirs and reflections on the craft and science of cooking and the art of eating.<\/span><\/p>\n It is therefore no coincidence that the famous cheese bears his name. He would certainly appreciate the atmosphere and the selection of cheeses, wines, and bread at the recently renovated Kaempff-Kohler cheese shop<\/strong>. <\/p>\n Discover the cheese shop and wine cellar through its “Gourmet Identity Card”<\/strong>:<\/p>\n Address: Fromagerie \u2013 Cave \u00e0 Vins Kaempff-Kohler, 18 rue du Cur\u00e9, L-1368 Luxembourg-Ville<\/em> \u2013 Terrace in summer.<\/p>\n Contact: Tel: 474747-4.<\/p>\n Opening hours: 10:00 AM \u2013 6:00 PM (Mon, Tue, Thu, Fri), 9:00 AM \u2013 6:00 PM (Wed), 8:00 AM \u2013 6:30 PM (Sat).<\/strong><\/p>\n Unique character: An international<\/strong> selection<\/strong> of cheeses that adapts to seasons and trends, carefully chosen by experts from the best affineurs.<\/p>\n Personal advice: cheesemonger Sonia Jaulin<\/strong> and her team<\/strong> are at your disposal to guide you and help you create magnificent platters tailored to your desires and budget.<\/p>\n Families: More than 300 varieties of cheeses<\/strong> (cow’s milk, sheep, goat, buffalo): soft cheeses with bloomy rinds (e.g., Brie, Camembert), soft cheeses with washed rinds (e.g., Munster, Livarot), blue cheeses (e.g., Roquefort, Bleu d’Auvergne), cooked pressed cheeses (e.g., Comt\u00e9, Beaufort), uncooked pressed cheeses (e.g., Reblochon, Tomme de Savoie), and goat cheese (e.g., Crottin de Chavignol, Sainte-Maure de Touraine)<\/p>\n Origins: Luxembourg, France, Italy, Switzerland, Netherlands, Belgium, Spain, and United Kingdom \u2013 take a tour of Europe’s best cheeses!<\/p>\n Ideas: Platters, tiered cakes, Finger Food\u2026<\/p>\n Catering: Slates (cheese and cheese charcuterie), salads, croques, pinsas, fondues, and raclettes.<\/p>\n Wines: Range of Luxembourgish wines<\/strong> and wines from around the world, vintage, at various prices.<\/p>\n Breads: Artisan breads from Kaempff-Kohler bakery: Multicorn Triangle, Multi-grain, Artisan Baguette, Old-fashioned Loaf, Raisin-Hazelnut, Hazelnut, Walnut<\/span>, Confit, Crackers.<\/p>\n <\/p>\n #cheese #cheeseshopLuxembourg #KaempffKohlercheeseshop #winecellarLuxembourg #reopening #cheeses #wines #bread #cheesecatering #charcuterie #cheesecharcuterieboards #cheeseboard #salad #cheesecroques #pinsas<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" A cheese paradise. “Life is beautiful. Cheese makes it better”, said Jean-Anthelme Brillat-Savarin, French lawyer and politician, author of “The Physiology of Taste” (published in 1825), who became famous for his culinary memoirs and reflections on the craft and science of cooking and the art of eating. It is therefore no coincidence that the famous cheese bears his name. He would certainly appreciate the atmosphere and the selection of cheeses, wines, and bread at the recently renovated Kaempff-Kohler cheese shop. Discover the cheese shop and wine cellar through its “Gourmet Identity Card”: Address: Fromagerie \u2013 Cave \u00e0 Vins Kaempff-Kohler, 18 rue du Cur\u00e9, L-1368 Luxembourg-Ville \u2013 Terrace in summer. Contact: Tel: 474747-4. Opening hours: 10:00 AM \u2013 6:00 PM (Mon, Tue, Thu, Fri), 9:00 AM \u2013 6:00 PM (Wed), 8:00 AM \u2013 6:30 PM (Sat). Unique character: An international selection of cheeses that adapts to seasons and trends, carefully chosen by experts from the best affineurs. Personal advice: cheesemonger Sonia Jaulin and her team are at your disposal to guide you and help you create magnificent platters tailored to your desires and budget. Families: More than 300 varieties of cheeses (cow’s milk, sheep, goat, buffalo): soft cheeses with bloomy rinds […]<\/p>\n","protected":false},"author":4,"featured_media":251994,"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-259012","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-carousel","category-uncategorized"],"acf":[],"yoast_head":"\n