Best Mountain Cheese Lunches

Chatel and the French Alps are not only known for their stunning mountains and snowy slopes, but their famous mountain restaurants serving delicious Savoyard cheese in various classic styles. These traditional alpine dishes, often designed to warm the body after a cold day on the mountains, highlight the exceptional cheeses produced in the region. From the creamy richness of Tartiflette to the gooey delight of Fondue, the French Alps offer a variety of indulgent cheese dishes that reflect the heritage and flavours of the region. Let’s explore some of the most iconic alpine cheese dishes.

1. Tartiflette
Tartiflette is one of the most famous cheese dishes of the French Alps, particularly in the Haute-Savoie region. It’s a relatively modern dish, created in the 1980s by the makers of Reblochon cheese to promote their product, but its roots are inspired by traditional Alpine recipes. Tartiflette is a rich, baked dish that combines layers of sliced potatoes, onions, lardons (bacon), and Reblochon cheese. The cheese is typically sliced in half and placed rind-side up on top of the potatoes, allowing it to melt and infuse the dish with its creamy texture and earthy flavor.

The beauty of lies in its simplicity. The dish is often served with a green salad or pickles to cut through the richness and is a staple at après-ski meals, providing a comforting and hearty end to a day on the slopes.

2. Raclette
Raclette, both a dish and a cheese, has been a beloved alpine tradition for centuries. The name Raclette comes from the French verb racler, meaning “to scrape,” as the dish involves melting the surface of a wheel of Raclette cheese and scraping it over potatoes, cured meats, and pickles.

Traditionally, Raclette was prepared by holding the half-wheel of cheese near an open fire, but today, specialized Raclette grills are commonly used. Each diner melts their own portion of cheese and pours it over their preferred accompaniments. The cheese itself is semi-hard, made from cow’s milk, with a nutty and slightly sweet flavor that intensifies when melted. Raclette is not only a meal but also an interactive and social experience, perfect for sharing with friends and family.

3. Berthoud
Berthoud is a lesser-known but equally delicious cheese dish from the Abondance valley in Haute-Savoie. The star of this dish is Abondance cheese, a semi-hard cow’s milk cheese with a fruity, nutty flavor. Berthoud is made by melting slices of Abondance cheese with garlic, white wine, and a touch of pepper in individual gratin dishes.

The result is a rich, bubbling concoction that can be enjoyed with crusty bread or potatoes. Berthoud is often served as a starter, but its luxurious flavor can easily make it the star of a meal. This dish highlights the unique characteristics of Abondance cheese, offering a taste of the Alpine terroir.

4. Fondue Savoyarde
Fondue Savoyarde is perhaps the most iconic alpine dish. It’s a simple yet indulgent meal made from a blend of cheeses melted with white wine and a hint of garlic. The most common cheeses used in Fondue Savoyarde are Gruyère, Emmental, and Beaufort, which give the dish its nutty, creamy, and slightly tangy flavor.

Diners dip cubes of bread into the bubbling pot of melted cheese, making fondue a communal and interactive dining experience. The dish is traditionally enjoyed with a crisp white wine from the region, such as Apremont or Chignin. Fondue is deeply embedded in the cultural fabric of the French Alps, and no trip to the region would be complete without experiencing this iconic dish.

5. Croûte Savoyarde
Croûte Savoyarde is a rustic and satisfying dish made with slices of bread soaked in white wine or broth, topped with melted cheese, often Reblochon or Beaufort. The dish is then baked until the cheese is bubbly and golden. Croûte Savoyarde is sometimes enhanced with ham, mushrooms, or eggs, turning it into a substantial meal.

Like many alpine dishes, Croûte Savoyarde is designed to make the most of simple, local ingredients, transforming them into something comforting and flavorful. The dish is a great way to enjoy the region’s exceptional cheeses in a casual and hearty manner.

Chatel and the Abondance valley is still a traditional Alpine farming village with over 60 active farms in the area. If you visit in the summer months you will see the beautiful cows grazing on the grassy mountain pastures, with their bells ringing across the valley. Using traditional cheese making techniques past down through the generations and some secret family recipes we are lucky to enjoy these cheeses in many of the mountain restaurants on the slopes or in the village.