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No doubt, we have definitely entered autumn-winter mode, and since our eating habits adapt to the weather, raclette is back on the menu at least until spring.<\/p>\n
That’s good news, because throughout November, raclette cheese takes pride of place at Kaempff-Kohler.<\/p>\n
This raw or pasteurized cow’s milk cheese, with a semi-hard paste and full-bodied flavour, is aged between three and six months. It has the practical property of melting very quickly and contains no additives. <\/p>\n
While its origins can be traced back to Valais in Switzerland (AOP raw milk since 2003), raclette cheeses continue to be produced today in many regions of Switzerland, but also in France (Auvergne, Savoie, Franche-Comt\u00e9, Brittany) and even in Quebec and Australia.<\/p>\n
In reality, raclette refers to the culinary preparation and not the cheese itself, although in common parlance, the two are synonymous.<\/p>\n
In principle, raclette is a meal intended for several people to be enjoyed in a convivial setting.<\/p>\n
The new trend ennobles the dish and brings it to a more romantic level, in a cozy atmosphere. Now, the bulky electric raclette grill gives way to a small, portable stove, without an electric cord, which heats just as well and as quickly as the electric one thanks to… a candle! <\/p>\n
It’s simply a steel plate on which the cheese is placed, and a candle lit under the plate to melt it. This new approach now makes it easy to enjoy this comforting winter meal alone or as a couple. <\/p>\n
Of course, you will also find the corresponding raclette cheese in all its forms in our cheese shop in the City Centre and in our store in Niederanven: plain, smoked, wild garlic, curry…<\/p>\n
<\/p>\n
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No doubt, we have definitely entered autumn-winter mode, and since our eating habits adapt to the weather, raclette is back on the menu at least until spring. That’s good news, because throughout November, raclette cheese takes pride of place at Kaempff-Kohler. This raw or pasteurized cow’s milk cheese, with a semi-hard paste and full-bodied flavour, is aged between three and six months. It has the practical property of melting very quickly and contains no additives. While its origins can be traced back to Valais in Switzerland (AOP raw milk since 2003), raclette cheeses continue to be produced today in many regions of Switzerland, but also in France (Auvergne, Savoie, Franche-Comt\u00e9, Brittany) and even in Quebec and Australia. In reality, raclette refers to the culinary preparation and not the cheese itself, although in common parlance, the two are synonymous. In principle, raclette is a meal intended for several people to be enjoyed in a convivial setting. The new trend ennobles the dish and brings it to a more romantic level, in a cozy atmosphere. Now, the bulky electric raclette grill gives way to a small, portable stove, without an electric cord, which heats just as well and as quickly as the […]<\/p>\n","protected":false},"author":4,"featured_media":242861,"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":[90],"tags":[],"class_list":["post-260112","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"yoast_head":"\n