It’s the big comeback of the season at the Fromagerie Alexandre de la raclette from Savoie but especially from Switzerland. Alexandre Salles traveled 1500 km to meet his producer who offers 18 different ones near Bern. Alexandre chose 6: with confit garlic, smoked, with mushrooms, smoked and speck, basil, plain. Savoie side always with plain and smoked raw milk. You can also vary the pleasures with Morbier cheese from Franche-Comté. Alexandre offers us small red onions in vinegar to accompany our raclette.
New: Fromagerie Alexandre graciously lends us a raclette machine (against a deposit check)
Alexandre Salles advises us to vary the pleasures of making a raclette with Morbier cheese from Franche-Comté, also with cow cheese from Chéraute, it works well too. Alexandre offers us small red onions in vinegar to accompany our raclette. Also discover the Tête de Moine in chanterelles, a pure delight!