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The best winter dishes to make with melted cheese

2023-01-23T10:25:53.535Z


Soft, savory and unctuous, melted cheese is a hit with gourmets. In winter, it can be eaten in the form of different dishes according to your preferences: fondue, raclette, Mont d'Or... Focus on the 3 dishes on which to set your sights, for an evening under the sign...


Winter is currently in full swing and if the temperatures bordering on the negative prove difficult to bear, there are still some advantages to the cool season.

Among them, that of tasting delicious comforting dishes based on melted cheeses… Here are the 3 dishes that we eternally recommend for a gourmet and convivial evening.

Raclette

Is there a friendlier dish than raclette?

Not to our knowledge.

In addition, it is (almost) impossible to miss, a significant added value for those who do not like to cook!

To make a good raclette, it is very simple to cook potatoes in their jackets and favor local charcuterie (thus Savoie or surrounding regions).

The choice of cheeses to be melted also plays an important role.

In the department 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 purists will opt for a plain Raclette whose facets are milky, frank and long in the mouth, there is also a twist with a few original flavors: wild garlic, smoked, chilli... PourdeBon offers a wide selection, sourced directly from of the best producers.

Raclette Photo Pourdebon

The fondue

Fondue is the mountain dish par excellence.

There are several types, but the “classic” version that comes to us from Switzerland is prepared with Gruyère and Vacherin fribourgeois.

Then comes the Savoyard fondue, which as its name suggests is typical of Savoy.

This is best prepared with Beaufort and Emmental.

Replace these two with Comté cheese and you'll get a mountain fondue!

This delicious traditional dish can be revisited at your convenience and according to your preferences.

The only rule of thumb: favor regional cheeses and do not mix more than 3 different cheeses to keep a certain homogeneity in terms of flavors.

In terms of preparation, fondue competes easily with raclette.

All you have to do is cut your cheeses into small cubes without the rind, and place them in the dedicated fondue pot.

Sprinkle with white wine, and let melt on the fire (without boiling!) quite simply… In the meantime, prepare small pieces of bread which you will prick at the end of a metal rod.

When the mixture begins to melt, it's ready to eat!

Fondue Photo Pourdebon

Mont d'Or

Vacherin is THE historic cheese for farmers.

Only two breeds of cows are authorized to produce its milk: the Montbéliarde and the Simmental.

To prepare a delicious Mont d'Or, make a small hole in the middle of the cheese and pour in a little white wine.

Bake at 210°C for half an hour.

Then serve it, removing the hat.

It will be perfect, accompanied by bread or steamed potatoes… Moreover, the Mont d'Or can also be eaten cold.

Mont d'Or Photo Pourdebon

Discover Constant Cheeses & Selections

Located in Pontarlier, in the heart of the Jura Massif, Constant Fromages & Sélections is the producer of the best AOP cheeses (Comté, Morbier, Mont d'Or and Bleu de Gex) in Franche-Comté as well as a wide variety of traditional cheeses.

For this independent family business, respect for cheese traditions and know-how is a priority.

Combining ancestral techniques and today's technologies, it ensures a global and environmental quality approach as well as mastery of all stages of cheese making: milk collection, production, maturing and sale.

Constant Cheeses & Selections

Photo Constant Cheeses & Selections

Source: lefigaro

All news articles on 2023-01-23

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