3 cheese-based suppers to indulge in right now

The nights are drawing in and what better way to add some cosy comfort than some cheese-based cuisine?  

As the colder weather creeps in, melted cheese takes centre stage in France’s mountain regions – and beyond. At the top of the list is raclette, the Alpine cheese synonymous with après-ski cuisine and cosy home gatherings. Traditionally made from cow’s milk, raclette is designed to melt smoothly over boiled potatoes, charcuterie and pickles, its creamy richness offset by the saltiness of cured meats. Part of its charm lies in its friendly eating style: a wheel of cheese heated at the table, diners scraping molten slices onto their plates, sharing not just food but an experience. 

But challenging raclette for attention is the Jura’s seasonal jewel, Mont d’Or. Known in France as Vacherin du Haut-Doubs, this washed-rind cow’s-milk cheese arrives in its characteristic cylindrical spruce box, bound with a spruce bark band that imparts subtle forest aromas and stabilises the cheese as it melts. French Mont d’Or has held AOC status since 1981 and AOP recognition since 1996. Strictly seasonal, it is produced from August to March and sold from September to May, making its arrival on tables a true winter highlight. The classic method is baking it in its box with a splash of white wine or a few cloves of garlic, producing a molten centre ideal for dipping bread, potatoes or charcuterie. It also lends itself to gratins, combined with sliced potatoes and a little cream, and toasts beautifully under the grill for some indulgent cheese on toast.  

Another cheese worthy of attention is Comté, with its firm flesh and notes of nuts and fruit, which is perfect for slicing or grating into warming dishes. Try it in a fondue with garlic, white wine and a dash of kirsch. 

Meanwhile, Reblochon, soft and creamy with a washed rind, forms the backbone of tartiflette, a rich potato and bacon bake that epitomises Savoyard comfort food.  

Here are three autumnal French cheesebased supper ideas to try at home… 

Baked Mont d’Or with green salad 

Bake the cheese in its spruce box with a splash of white wine and a few garlic cloves until perfectly gooey. Serve with boiled potatoes, crusty country bread, and a selection of charcuterie, such as saucisson sec, smoked ham or thinly sliced jambon de Savoie. A crisp, mineral white from Jura, such as Château-Chalon or Arbois Chardonnay, will complement the creamy, slightly woody cheese without overpowering it. Finish with lightly roasted walnuts or a simple green salad dressed with walnut oil to balance richness. 

Tartiflette  

Reblochon is the star of this classic Savoyard gratin. Slice 1kg of waxy potatoes and boil until just tender. In a frying pan, sauté 150g of lardons with a chopped onion until golden. Layer the potatoes with the onion–lardon mixture in a buttered baking dish, seasoning each layer. Pour over 100ml of crème fraîche, then top with a whole Reblochon, halved horizontally, rind-side up. Bake at 200°C for about 25 minutes, until bubbling and lightly browned. Pair with a light red such as Pinot Noir from Savoie or a fuller Gamay from Beaujolais; both will cut through the richness while highlighting the dish’s earthy, smoky flavours. Serve alongside cornichons or a crisp apple salad to refresh the palate. 

Comté fondue 

Slice a clove of garlic in half and rub the inside of a fondue pot. Pour in 250ml dry white wine and warm it gently over a low heat. Don’t let it boil. Gradually add 400g grated Comté, stirring constantly with a wooden spoon until smooth and melted. In a small bowl, mix 1 tsp cornflour with 1 tbsp kirsch, then stir it into the fondue to help it thicken and stay creamy. Finish with freshly ground pepper and a pinch of nutmeg. Serve immediately, keeping the fondue gently bubbling over a flame, and dip cubes of crusty bread, veg, potatoes and charcuterie into the molten cheese. 

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