Your questions, our answers
Frequently asked questions
Ordering, pick-up, raclette, platters, sandwiches: everything we are asked most often. Another question? Write to us ›
Ordering and pick-up
How do I order online?
Add your cheese platters or raclette to the basket, choose the pick-up day and time, then pay online. Your order is prepared for the slot you chose.
Where do I pick up my order?
At La Crémerie de Lasne, rue de Genleau 6 in Lasne, on the day and at the time chosen when ordering. Your order is packed and kept chilled until you arrive.
Do you deliver?
Not from Lasne: all our orders are collected at the Crémerie. For delivery in Brussels, see our sister shops La Petite Vache and Le Raclette Shop.
How far in advance should I order?
Sliced raclette is ready within a few hours; raclette platters and most cheese platters within 24 working hours; the aperitif box and the floral platter need 72 working hours. The lead time of each product is shown on its page.
Can I change or cancel my order?
Yes, up to eight hours before its preparation starts (article 10 of our terms): call us on 02 428 29 76 or write to info@lacremeriedelasne.be. After that, we do our best if preparation has not yet started.
Which payment methods do you accept?
Bancontact, bank cards and the other methods offered by our secure payment platform (Mollie), when you order.
Can I get an invoice in my company’s name?
Yes: tick “I would like an invoice in my company’s name” when paying and enter your VAT number. The invoice is sent to you by email.
Raclette
How much cheese should I order?
Allow 200 g of raclette per adult, 250 g for big appetites and 100 g per child. With 100 g of charcuterie and 300 to 400 g of potatoes per person, everyone will be well fed! On the raclette page, the assistant does the maths for you.
Raw milk or pasteurised milk?
Raw milk undergoes no heat treatment: it keeps its natural flora, which plays a major role in ripening and gives the cheese a rich, aromatic taste. Pasteurisation (15 to 20 seconds at 72 to 85 °C) kills all germs, good and bad alike, and greatly dulls the flavour. That is why we chose raw-milk raclettes from small artisanal, preferably farmhouse, producers. Good to know for pregnant women: the heating zone of a household raclette machine reaches 88 °C.
Swiss or French raclette?
Raclette du Valais AOP (Bagnes) is Swiss, always made with raw milk and aged for at least three months: its taste is stronger, ideal with a raclette oven as a quarter or half wheel. Raclette de Savoie IGP is made in Savoie, Haute-Savoie and a few villages of the Ain and Isère; aged for at least 8 weeks, it is milder and meltier. A green casein label marks a farmhouse wheel.
Sliced, on platters or as a wheel: which should I choose?
Sliced, you freely choose from around fifteen farmhouse raclettes and arrange them yourself. On platters, we arrange your raclettes on pretty wooden boards, with or without charcuterie, from 4 people. The quarter or half wheel from the Valais is scraped with a traditional machine: convivial, it turns the meal into a party.
White or red wine?
It is all about taste and balance. In white, a dry but round wine that matches the silky side of the cheese. In red, a fruity, low-tannin wine, especially with charcuterie: Beaujolais, Loire, Savoie gamay or Jura trousseau. Emeline will gladly advise you in the shop.
Where does raclette come from?
From the Middle Ages, in the mountains of the Swiss Valais: farmers brought the wheels close to the fire and scraped the melted cheese onto their plates. It was then called “roasted cheese”. In the early 20th century, raclette came down from the mountain pastures and conquered the ski resorts, then our tables.
Raclette machines
Do you lend raclette machines?
Yes, subject to availability. The household machine is lent free of charge, without deposit, from 6 people, to collect with your order. The traditional half-wheel machine comes with a raclette wheel: it is collected at the Crémerie against a €50 deposit paid on site.
When should I bring the machine back?
Within 48 working hours, to the Crémerie.
Cheese platters
How much cheese per person?
150 g as a main course (200 g as an option), 100 g as an aperitif or after the meal.
What is on a platter?
Our cheeses of the moment, ripened by us, arranged on a wooden board with dried fruit, quince paste and little name flags (and fresh fruit for the Signature). So there is no “standard” platter.
Can I customise a platter?
For a special request or an allergy, add a note to your order or write to us. The cheese wedding cake is made on quotation.
The Crémerie
Who runs the Crémerie?
Julie Moulia, cheesemonger, and Emeline, her business partner. Julie changed careers: just before becoming a cheesemonger, she was chief of staff to the President of the Belgian Senate. She first took over Le Plateau du Berger in Ixelles, then La Petite Vache in Saint-Josse, before creating a first shop with her husband: La Crémerie de Lasne. In 2026, she opened La Petite Vache in Uccle, her second creation, and finished second in the Best Cheesemonger of Belgium competition. Emeline started as the Crémerie’s team leader; a trained oenologist, she puts together our wine selection. Since autumn 2025 she has been Julie’s partner: together they steer the Crémerie, supported by a dedicated and knowledgeable team of staff and students, at the service of our customers.
What are your opening hours?
Tuesday to Saturday from 10:00 to 18:00, Sunday from 10:00 to 13:00. Exceptional closures are shown at the top of every page.
Do you make sandwiches at lunchtime?
Yes, Tuesday to Saturday from 11:30 to 14:00, to eat in or take away: see the menu. Please order by phone, at least 30 minutes in advance.
Do you organise raclettes at home or at the office?
Yes: our raclette chefs come to your home or premises, from 10 people. See your events.
Do you work with restaurants and hotels?
Yes, through our platform for professionals, L’Atelier des Fromagers (www.atelierdesfromagers.be).
How can I contact you?
By phone on 02 428 29 76, by email at info@lacremeriedelasne.be or through the contact form.