[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=”-91px|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
Comfort, sharing and simple pleasure<\/b>, we are in the heart of the <\/span>melted cheese season<\/b>.<\/span><\/p>\n At <\/span>Kaempff-Kohler<\/b>, the <\/span>authentic Swiss fondue<\/b> is the <\/span>moiti\u00e9-moiti\u00e9 made of Vacherin Fribourgeois and Gruy\u00e8re<\/b>.<\/span><\/p>\n The first alternative to fondue: <\/span>Mont d\u2019Or<\/b>, on sale only during <\/span>autumn and winter<\/b>. Our cheesemongers have chosen the <\/span>\u201cPrimus Inter Pares\u201d<\/b>, the best the market has to offer: the <\/span>Mont d’Or from the Napiot cheese dairy<\/b> is a cheese appreciated for its <\/span>exceptional quality<\/b> and its <\/span>generous, melting and subtly woody taste<\/b>.<\/span><\/p>\n And finally, there is <\/span>raclette<\/b> \u2014 or <\/span>raclettes<\/b> to be precise \u2014 because at <\/span>Kaempff-Kohler<\/b>, the <\/span>choice is vast<\/b>. The <\/span>French raw milk raclette cheese<\/b> comes in <\/span>plain, smoked, pepper, mustard, yellow wine, a slightly spicier Espelette pepper, bruschetta or wild garlic<\/b> flavors, and for later in the season, <\/span>truffle<\/b>.<\/span><\/p>\n So that <\/span>lactose-intolerant people<\/b> don’t have to miss out on the indulgence, we offer a <\/span>goat’s cheese raclette<\/b>.<\/span><\/p>\n On the <\/span>Swiss<\/b> side, there are the traditional <\/span>Alpage PDOs<\/b>, <\/span>Signature<\/b> and <\/span>Appenzeller<\/b> (all made from raw milk), in addition to a <\/span>whisky raclette cheese<\/b> and one <\/span>with 7 Flowers<\/b>.<\/span><\/p>\n But what would <\/span>cheese be without wine<\/b>?<\/span> Fresh, mineral, with a bracing acidity, low in alcohol, lively and uncomplicated<\/b>, they <\/span>harmonize perfectly with the rich aromas of the cheeses<\/b>.<\/span><\/p>\n Here again, the <\/span>choice is vast<\/b>:<\/span> In red:<\/b> Fondues, raclettes, Mont d\u2019Or and Savoie wines… everything you need to fill the long winter evenings.<\/b><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Comfort, sharing and simple pleasure, we are in the heart of the melted cheese season. At Kaempff-Kohler, the authentic Swiss fondue is the moiti\u00e9-moiti\u00e9 made of Vacherin Fribourgeois and Gruy\u00e8re. The first alternative to fondue: Mont d\u2019Or, on sale only during autumn and winter. Our cheesemongers have chosen the \u201cPrimus Inter Pares\u201d, 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 \u2014 or raclettes to be precise \u2014 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, […]<\/p>\n","protected":false},"author":4,"featured_media":253650,"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-259133","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-carousel","category-uncategorized"],"acf":[],"yoast_head":"\n
<\/span>To accompany <\/span>melted cheeses<\/b>, our <\/span>sommelier particularly recommends wines from Savoie<\/b>.<\/span><\/p>\n
<\/span>In white:<\/b>
<\/b>The <\/span>Roussettes Ch\u00e2teau de Monterminod<\/b> or <\/span>Fleur d\u2019Altesse<\/b> (100% Altesse grape), the <\/span>Chignin Bergeron<\/b> (100% Roussanne grape) and the <\/span>Apremont – Fleur de Jacqu\u00e8re<\/b> (100% Jacqu\u00e8re grape).<\/span><\/p>\n
<\/b>The <\/span>Mondeuse – Petit Grain de Terroir<\/b> is well suited to the task.<\/span><\/p>\n