On 20 August, the raclette party at Khéma La Poste filled the room with warmth, good spirits and the irresistible aroma of melting cheese.
What makes Khéma’s raclette so special? The cheesemakers at Thalias make it themselves from fresh whole milk sourced directly from local dairy farms in Phnom Penh. It’s a long and laborious process that ensures the best flavours and textures while supporting local producers.
Raclette cheese is traditionally eaten with boiled potatoes, cornichons, and lots of charcuterie, so it’s no wonder that Khéma is the perfect restaurant to welcome such a celebration of the raclette. With his large range of charcuterie, Khéma is certainly the best place to be for a truly and unique raclette experience.
Raclette? did you know?
Raclette is a very popular original dish in Europe, especially in the Swiss Alps. It is in this region that raclette is said to have first appeared. In the past, Swiss shepherds in the French-speaking region of Valais needed to bring food to the Alps that was relatively cheap and wouldn’t go bad in the hot summer months. So they brought cheese and potatoes.
One day, while they were preparing lunch and the potatoes were roasting in the fire, a large piece of cheese lay by the fire. When it began to melt, the shepherds took the cheese and scraped it over the boiled potatoes. It was a satisfying, nutritious and tasty experience.
This is how raclette was born.
Next
Another raclette evening is coming soon to Khéma Pasteur on Tuesday 03 September 2024. Who’s ready for an evening of deliciously melted cheese, good company and a culinary experience that celebrates the best of Cambodia’s local produce?
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