08/10/2026
A crisp blue sky and a chill in the air is all the excuse we need to get the raclette machines out.
Here’s a good line-up of cheeses for the job: Morbier, Brezain and two new additions to the Cheese Rooms for autumn.
From Savoie, Raclette Fumé Brezain is smoked over beechwood, giving it a gentle sweetness and lovely toasted aroma. Then there’s Raclette Truffe, its curds infused with summer truffles and a wonderfully heady truffle aroma.
Melt over potatoes and serve with charcuterie and cornichons. Available in the shops to make at home or let us prepare it for you instead in Marylebone or Bloomsbury,