Mons Selection Raclette - Classic

Tasting notes of the Curator

This Mons Selection Raclette Classic brings together three cheeses that understand the joy of melting very, very well. The raw cow’s milk Raclette offers the familiar heart of the experience: supple, creamy, and savory, with a gentle lactic sweetness and that unmistakable warm, nutty aroma that blooms once heated. It melts into a smooth, generous layer that coats potatoes, charcuterie, vegetables, and bread with ease.

The smoked Raclette adds a deeper, more rustic character. Its creaminess remains, but the smoke brings a rounded, fireside quality — not harsh or overpowering, but warm and aromatic, like the memory of wood embers lingering in the cheese. It is especially good when paired with cured meats, cornichons, roasted mushrooms, or anything that benefits from a little Alpine drama.

The Morbier brings contrast and elegance. Traditionally known for its signature dark line through the center, Morbier has a soft, elastic texture and a gentle, earthy creaminess. It melts beautifully, but with a slightly more nuanced profile: milky, mellow, lightly tangy, and subtly savory. Together, the three cheeses create a raclette board with range — classic comfort, smoky depth, and creamy French finesse.

What’s in this set:

• 270 g Raclette, raw cow’s milk
• 270 g Smoked Raclette, raw cow’s milk
• 270 g Morbier, raw cow’s milk

Pairings and Suggestions

This bundle is made for a proper raclette night — relaxed, abundant, and joyfully unfussy.

For a classic setup, melt the cheeses and pour over:

• Boiled or roasted baby potatoes
• Cornichons and pickled onions
• Saucisson, jambon cru, or other cured meats
• Roasted mushrooms, asparagus, or cauliflower
• Crusty bread or sourdough
• Soft-boiled eggs, for extra richness

For the best experience, serve all three cheeses side by side so guests can compare. Use the classic Raclette for the first comforting pour, the smoked Raclette for richer bites with charcuterie, and the Morbier for vegetables, potatoes, or bread when you want something creamier and more delicate. A crisp white wine, dry cider, or light-bodied red works beautifully to cut through the richness.

The Ritual of the Raclette Table

Raclette is less of a dish and more of a gathering. Its name comes from the French verb “racler,” meaning “to scrape,” referring to the old Alpine tradition of melting a wheel of cheese near fire and scraping the softened layer onto potatoes and simple accompaniments. It is food built around patience, warmth, and participation — everyone melting, pouring, passing, and building their own perfect bite.

What makes this selection especially charming is the way it turns one meal into three moods. The classic Raclette gives you the traditional Alpine comfort. The smoked Raclette brings the cozy fireplace note. The Morbier adds a distinctly French softness and quiet complexity. It is not a meal that asks to be rushed. It asks for a table, a little appetite, and ideally, people who understand that melted cheese is a perfectly valid love language.

Storage Instructions

Keep refrigerated at 0–4°C. Store the cheeses in their original packaging until ready to use. Once opened, wrap tightly in cheese paper, wax paper, or parchment, then place inside an airtight container. Best consumed within a few days after opening. Bring to room temperature for a short while before melting for better texture and aroma. Do not freeze, as this may affect the cheese’s texture and melting quality.