Mons Selection Raclette – Discovery

Tasting notes of the Curator

This Mons Selection Raclette Discovery tray is for those who already love raclette, but want the table to feel a little more intriguing. Instead of staying entirely in the classic lane, this selection brings together cheeses with more expressive aromatics, deeper regional character, and a playful sense of discovery.

The Raclette with wild Madagascar pepper gives the familiar creamy melt of raw cow’s milk raclette a fragrant, gently spiced lift. Madagascar wild pepper is known for its aromatic complexity, adding warmth and subtle fruitiness rather than simple heat. When melted, the cheese becomes supple and generous, while the pepper blooms beautifully, giving each bite a graceful spark.

The Raclette with wild garlic, or ail des ours, leans herbaceous and savory. It has that lush, melting raclette comfort, but with a woodland-like freshness that makes it especially delicious over potatoes, mushrooms, roasted vegetables, and charcuterie. It feels rustic, aromatic, and very satisfying.

Depending on availability, the tray may include either Persillé du Chorsin, a raw goat’s milk blue cheese, or Fourme de Montbrison, a raw cow’s milk blue cheese. Both bring a deeper, more intense counterpoint to the raclette styles. Expect creamy blue-veined character, gentle saltiness, earthy depth, and a more lingering finish. This third cheese makes the tray feel less predictable — less “just melted cheese,” more “cheese cellar with a little wink.”

What’s in this set

240 g Raclette with wild Madagascar pepper, raw cow’s milk 240 g Raclette with wild garlic, raw cow’s milk 240 g Persillé du Chorsin, raw goat’s milk, or Fourme de Montbrison, raw cow’s milk, depending on availability

Pairings and Suggestions

Ideal for 3–4 people, this Discovery tray works beautifully as a standalone raclette experience or as a flavorful complement to a more classic raclette platter.

For a generous raclette table, serve with:

• Boiled baby potatoes for the traditional base
• Cornichons and pickled onions to cut through the richness
• Saucisson, jambon cru, or cured beef for a savory pairing
• Roasted mushrooms to echo the wild garlic and cellar notes
• Steamed broccoli, asparagus, or cauliflower for freshness
• Crusty bread for catching every molten edge

Use the pepper raclette when you want spice and warmth, the wild garlic raclette for vegetables and potatoes, and the blue cheese selection in smaller portions for guests who enjoy stronger flavors. A dry white wine, light red, or farmhouse cider will balance the richness without stealing the spotlight.

The Loire, Melted and Shared

This tray carries a lovely sense of place. The selection is described as 100% Made in Loire, with the raclette cheeses produced by Laiterie de la Côte Roannaise and the blue cheese option coming from Fromagerie Artisanale de Sauvain. The cheeses are selected by Hervé Mons and matured in the caves of Saint-Haon-le-Châtel — a detail that matters, because affinage is where cheese develops its final personality.

Raclette itself is already a social ritual: heat, scrape, pour, eat, repeat. But this Discovery tray adds another layer. It turns the raclette table into a small tasting journey, moving from peppered warmth to garlicky woodland comfort, then into the deeper blue-veined character of Persillé du Chorsin or Fourme de Montbrison. It is still cozy, still generous, still gloriously molten — but with a little more conversation built into every bite.

Please note that the actual selection may change according to seasonality and product availability.

Storage Instructions