Reblochon and Tartiflette

Reblochon AOC is a soft ,washed rind and smear-ripened mountain cheese. It originates in the Thones region of Haute-Savoie in France. The cheese was decreed as an AOC cheese in 1958 and follows strict rules and regulations. It's a full cream , smooth unpasteurised cheese with a nutty taste. Its delicate and subtle flavours pair well with a glass of Savoie wine.

Fables tell of Savoie herdsmen that half milked their cows to reduce 'taxable' production of milk. After the rent was paid they went back to 'remilk' {reblocher} the cows. The second milking of the cows yielded milk that was rich in fat and was used to make Reblochon. 

Tartiflette

The dish originates from Savoie in the french Alps and from the Aosta Valley. Made with potatoes, Reblochon cheese, lardons and onions. It's a modern recipe inspired by a traditional dish called Péla, a gratin cooked in a long handled pan .

The word tartiflette could possibly derive from the Arpitan word tartifla for potato or the Savoyard word tartiles. Often served an an aprés-ski,warm and comforting in cold weather. Another variation is the Morbiflette where Reblochon is replaced with Morbier. 

 Recipe  4 persons

• Reblochon cut in half and sliced thickly, available in the English market.
• 1kg of potatoes peeled
• 3 large onions sliced
• 250-300g of lardons
• 100ml dry Savoie white wine
• 1 gratin dish

1. Preheat the oven to 200c/ gas mark 6
2. Cook the potatoes in salted boiling water until tender. Drain and set aside.
3. In a hot frying pan cook the lardons a little then add the onions, continue to cook. Deglaze with the wine and continue to cook until most of the liquid has evaporated.
4. Slice the potatoes thinly, season with salt and pepper .
5. Layer the potatoes in the dish with the lardon and onion mix. Spread the slices of Reblochon on top .
6. Bake for 15-20 minutes ,until the cheese is golden brown.

 Enjoy with salad and some of our delicious French cornichon available in the English Market or our cáfe in Douglas.

Bon Appetit

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