Soft, delicious and tasteless, melted cheese is a gourmand favorite. In winter it can be eaten in different dishes according to your preferences: fondue, raclette, Mont d’Or… Focus on the 3 dishes you can see your sights on for an evening with a hint of calm.
Winter is currently in full swing, and if the negative temperatures are hard to bear, there are still some benefits to the cold season. Among them, savoring delicious comforting dishes based on melted cheeses… Here are the 3 dishes that we always recommend for a gourmet and joyful evening.
Raclette
Is there a friendlier dish than raclette? Not to our knowledge. Plus, it’s (almost) impossible to miss, a significant added value for those who don’t like to cook. To make a good raclette, it is very simple to prepare the potatoes in their jackets and contribute to the preparation of the local flour (ie Savoie or neighboring regions).
The selection of melting cheeses also plays an important role. In the section of uncooked and soft pressed cheeses we find Morbier, Reblochon, Fumaison, Mont d’Or or even Maroilles. However, the safe bet is obviously the Raclette. If connoisseurs opt for a regular Raclette, with a milky finish in the mouth, honest and long, there is also a range of original flavors: wild garlic, smoked, chili pepper… PourdeBon offers a wide range that comes directly from the best producers .
Fondue
Fondue is a mountain dish. There are several types, but the “classic” version that came to us from Switzerland is made with Gruyère and Vacherin fribourgeois. Then comes the Savoyard fondue, which, as its name suggests, is typical of Savoy. This is best made with Beaufort and Emmental.
Replace these two with Comté cheese and you’ve got a mountainous fondue.
This delicious traditional dish can be revisited at your convenience and according to your preferences. The only basic rule. use regional cheeses and don’t mix more than 3 different cheeses to maintain some consistency in flavors.
In terms of preparation, fondue easily competes with raclette. All that remains is to cut your cheeses without the skin into small cubes and place them in a special stock pot. Sprinkle with white wine and let it melt on the fire (without boiling) quite simply… In the meantime, make small pieces of bread, which you prick on the end of a metal stick. When the mixture starts to melt, it is ready to eat.
Mont d’Or
Vacherin is the historic cheese for farmers. Only two breeds of cows are allowed to produce its milk: the Montbéliard and the Simmental. To make a delicious Mont d’Or, make a small hole in the middle of the cheese and pour in some white wine. Bake at 210°C for half an hour. Then serve it with the cap removed. It will be perfect with bread or steamed potatoes… What’s more, Mont d’Or can also be eaten cold.
Discover permanent cheeses and selections
Constant Fromages & Sélections, located in Pontarlier in the heart of the Jura massif, is a producer of the finest AOP cheeses in Franche-Comté (Comté, Morbier, Mont d’Or and Bleu de Gex) as well as a wide range of traditional cheeses. cheeses. Respect for cheese traditions and know-how is a priority for this independent family business. Combining ancestral techniques and today’s technologies, it provides a global and environmental quality approach, as well as all stages of cheese making: milk collection, production, ripening and sale.
Source: Le Figaro
