"reblochon" news and stories

Never underestimate the mood-enhancing properties of cheese. From the melted Gruyère on French onion soup to the crisp layer of cheddar over macaroni and cheese, nothing beats a melted cheese dish to warm-up the body (and to revitalize and delight the soul during winter). Cheese meals, like fondue, boost both delight and pleasure thanks not only to their taste but also because they bring together friends and family.

Recently, we spoke with renowned chefs to find out their choices of American cheese for the ever-so-popular fondue. This week, we turn to a lesser known -- yet equally delicious -- Alpine cheese dish that's sure to stimulate joy around the dining table: Tartiflette. Hailing from the Haute-Savoie, the Alpine region of France bordering Switzerland and Italy, Tartiflette is a baked dish consisting of layers of sliced potatoes and onions, bacon, crème fraîche, and topped with melted Reblochon, a soft-ripened cow's milk cheese also from the region.

Ah, there's nothing like a stinky cheese melted over potatoes! The first time I went skiing in the French Alps, my friends kept raving about one of their favorite Savoie dishes – Tartiflette. It is a pie-like dish combining the cheese Reblochon and potatoes. While in France, I discovered several variations of cheese and potato combinations. Each varies depending on the way in which it is cooked and its type of cheese.

In the Auvergne region, they eat a dish called Aligot, a combination of the cheese Aligot or Salers and potatoes. While Aligot is usually cooked in a broiler, Tartiflette is baked. Tartiflette is made with onions and bacon as well as potatoes. Aligot contains no meat and is mostly cheese, heavy cream, milk, and potatoes and garlic. These are two of my favorite dishes that combine a funky cheese and a creamy hearty potato.

From the Savoie region of France, Reblochon is a soft raw cow's milk cheese with a funky aroma. Its rich taste and creamy texture make Tartiflette the perfect warm hearty dish to eat on a cold winter night, especially after a long day of skiing. The succulent texture of this tart slowly melts on your palate leaving a succession of complex flavors to savor several minutes after each bite. Recommendations on how to prepare Aligot and Tartiflette can be found after the jump.