Morbier, Reblochon, Mont d'Or... Which cheeses to choose for an original raclette?

Would you like to organize a raclette dinner? Offer other cheeses than the traditional raclette cheese.

To warm you up during your winter evenings, raclette is the ideal dish. With family or friends, you never get tired of a delicious raclette. There are many ways to revisit it and surprise your guests. Flowing, marbled or even creamy, try these cheeses for an original raclette: there is something for everyone.

Discover these delicious cheeses that will guarantee you a delicious raclette!

- The Mont d'Or for a creamy raclette: You just have to sprinkle it with white wine and put it in the oven. Hot and runny, it will perfectly match your potatoes and your charcuterie platter. Don't forget a succulent green salad for a succulent convivial meal.

- The maroilles for a soft and tasty raclette: Straight from the north of France, the maroilles ensures a 100% ch'ti atmosphere by letting itself melt in your pan. Add, if you wish, a little endive and white ham and you're done.

- Morbier for a frank and pronounced raclette: Morbier is a cheese made from a creamy paste. This is perfect for an original raclette. Its pronounced taste will bring fantasy and flavor your raclette as desired.

- Fourme d'Ambert for a raclette with delicious aromas: It is a French blue cheese with a semi-hard paste. With its delicate flavor, its fragrant notes and its aromas of undergrowth, it will be your ally for a great raclette party. You can revisit your raclette by adding coarsely crushed walnuts to spice it up and add crunch.

- Reblochon for a creamy raclette: It is a creamy cheese that will go perfectly with your potatoes for a delicious raclette. Gratinated in your skillet with a few pickles and a few slices of raw ham, it's almost like being in Savoy!

- Livarot for a raclette with a strong taste: It is a typical cheese from Normandy, originating from a small town located near Lisieux. Exclusively made in Normandy, its rind is firm and a little bitter. Take it out of the fridge an hour before eating to appreciate all its flavor.

- Bleu d'Auvergne for a blue-veined raclette: This is a blue-veined cheese. Its fine crust, its white paste and its blue-green marbling will amaze your taste buds and those of your guests. You will love its powerful taste and its melting and creamy side.