What can I use instead of Reblochon cheese in tartiflette?

What can I use instead of Reblochon cheese in tartiflette?

Reblochon Cheese Substitute

• Fontina Cheese – The Closest Substitute For Reblochon Cheese.
• Gruyère Cheese – Another Close Substitute Of Reblochon Cheese.
• Port Salut Cheese – A Great Substitute For Reblochon Cheese.
• Muenster Cheese – Semi-Soft Cheese Similar To Reblochon Cheese.

What is Reblochon cheese similar to?

Reblochon Cheese Substitute

• Gruyere cheese.
• Fontina cheese.
• Port Salut cheese.
• Taleggio cheese.
• Raclette cheese.

Can you eat the rind on Reblochon cheese?

Reblochon Cheese is a soft, washed-rind cheese with a mild taste. Its light beige to orangey-yellow rind, which is edible, has white mould on it. The surface texture of the rind comes from the cheesecloth used during making the cheese. Reblochon is made in the Thônes and Maurienne valleys in Savoie, France.

Where does tartiflette come from?

France
Tartiflette/Origins

What does Reblochon cheese taste like?

Reblochon has a slight scent of the cellar and a mild fruity taste with an intense nutty aftertaste. Its delicate and subtle flavours go well with a glass of Savoie wine. The cheese is excellent on the cheeseboard or can be melted on baked potatoes.

Can you use Reblochon instead of Raclette?

The idea is the same as traditional Raclette, it’s only the cheese that changes. Here we use Reblochon, but you can also try with Camembert. Original and very tasty. Place cheese in Raclette Evolution® skillet until melted, pour over potatoes, bacon, and onions.

Can you eat the wax of Brie?

The short answer: yes, for the most part. The rinds on these cheeses, think Brie and blue cheese, are an essential part of the cheese’s flavor. These rinds, which can include wheels of cheese rubbed with cocoa, Merlot or cinnamon, give an extra kick to a particular cheese.

Is Reblochon cheese Smelly?

Instead, it smells a little yeasty and so strongly cavey, it stirs up wells of fromage-passion in my heart so strong, it’s almost inappropriate. At the time Reblochon was invented, sometime in the 13th century, farmers would pay their rent in the form of cheese, milk or other dairy products.

What do you eat Reblochon with?

Normally the green label Fermier Reblochon goes well on a cheeseboard and the red label is the Reblochon to cook with….For a hearty lunch with a french crusty baguette try…

• A Fusion Savoyard French Onion Soup.
• A Savoyard fusion Estonian Kringle.
• Baked Reblochon Pithivier style.
• A Reblochon Frittata/Tortilla.

What does tartiflette mean in English?

potato
The word “tartiflette” is probably derived from the Arpitan word for “potato” (tartiflâ) or from the Savoyard tartifles, a term also found in Provençal. This modern recipe was inspired by a traditional dish called péla: a gratin cooked in a long-handled pan called a pelagic (shovel).

Who invented tartiflette?

Tartiflette is a French dish from the Savoy region. It originated in the valley of Aravis, home of reblochon cheese. It is not, however, a traditional dish and was, in fact, invented and launched only in the 1980s by the Reblochon trade union in an attempt to increase sales of the cheese.

Where is Reblochon made?

Savoie
Reblochon (French pronunciation: ​[ʁə. blɔ. ʃɔ̃]) is a soft washed-rind and smear-ripened French cheese made in the Alpine region of Savoie from raw cow’s milk.

How to make a French tartiflette at home?

Grease an 8-inch square baking dish. Stir-fry bacon in a skillet over medium high heat for about 5 minutes. Remove bacon; pour off bacon fat. In the same skillet, melt the butter, add onions, and cook and stir until the onions are translucent, about 5 minutes.

What kind of potatoes are in a tartiflette?

Tartiflette is an iconic French dish, and is typical of the Savoy region. It comes in the form of a gratin made from sautéed potatoes, sliced ​​smoked bacon, onions, and garlic. White wine from the region, such as Apremont, Chignon or Roussette, is also added.

How to make a tartiflette recipe Anthony Bourdain?

Directions 1 Preheat the oven to 350 F. Place the potatoes in the pot, cover with water, and bring to a boil. 2 In the sauté pan, cook the bacon over high heat until browned. Drain, leaving 1 tablespoon of fat in the skillet and add the onion. 3 Remove the potato mixture from the heat and place half of it in the ovenproof dish.

How to make a tartiflette with gruyere cheese?

Slice potatoes into ¼ inch (6mm) slices and set aside. Grease a 13 x 9 (32cm x 23cm) oval gratin pan. Line pan with one single layer of potato slices, sprinkle a ⅓ cup (80ml) of cooked bacon over the potatoes, ⅓ cup (80 ml) of the Gruyere cheese, ⅓ cup (80 ml) of onions and ⅓ cup (80 ml) of the milk/cream mixture.