Patrick Oconnell
Reblochon is a mild, washed-rind cow's milk cheese that is widely available in supermarkets and cheesemongers. It is often used in cooking, particularly in the French Alps, where it is a staple of many mountain meals. There are two types of Reblochon cheese, differentiated by a green or red seal on the skin. The green is the higher-quality 'fermier', which has a stronger flavour, while the red is standard quality and milder. This paragraph will explore how to cook with Reblochon cheese, including the popular dish 'tartiflette'.
How to cook Reblochon cheese
| Characteristics | Values |
|---|---|
| Type of cheese | Mild, washed-rind cow's milk cheese |
| Wine pairing | Savoie wine: Apremont, Crepy, Chignin-Bergeron |
| Best served with | Potatoes, onions, bacon, and white wine |
| Recipe | Preheat oven to 180°C – 350°F. Cut cheese into 4 equal parts, then cut each piece into 2 in thickness. Peel and dice onions. Fry the onion and bacon, then add the wine and cook until evaporated. Off the heat, stir in the cream. Add the wine into the pan, and let it simmer. Peel garlic, then cut it in half and rub it cut side down all around the inside of a wide, ovenproof dish or casserole. Cut the boiled potatoes into cubes, then fry them in butter until browned. Place in a baking dish, cover with cheese and bake. |
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What You'll Learn
How to make a Tartiflette
Tartiflette is a French Alps casserole made with Reblochon cheese, potatoes, bacon, onions, and white wine. Here is a step-by-step guide on how to make this delicious dish:
Ingredients:
- 1 Reblochon cheese
- 1.3 kg waxy potatoes
- 2 tbsp butter
- 1 onion
- 200g smoked bacon, preferably lardons
- 150ml dry white wine
- 200ml whipping cream
- 1 clove of garlic
- Salt to taste
Method:
First, preheat your oven to 200°C (around 390°F). Start by bringing a large pan of generously salted water to a boil. Wash the potatoes, but there is no need to peel them. Cut any large potatoes to a similar size as the smaller ones. Boil the potatoes until they are tender but not entirely cooked through. Drain and set aside until they are cool enough to handle.
Next, melt butter in a frying pan and cook the onions and bacon until they are soft and beginning to brown. Add the wine and let it cook until it evaporates. Turn off the heat and stir in the cream. Peel and rub the garlic clove on the inside of an ovenproof dish or casserole, then cut the garlic in half.
Now, cut the boiled potatoes into cubes and fry them in butter until browned. Place half the potatoes, onions, and bacon mixture into the prepared dish. Cut the Reblochon cheese in half horizontally and place one half, rind uppermost, in the centre of the dish. Repeat the layers, ending with the second half of cheese.
Finally, bake for about 15 minutes, or until the cheese is melted and the top is browned and bubbling. Serve hot with a green salad and enjoy!
Tips:
- If you cannot find Reblochon cheese, you can use creamy Camembert or Brie as an alternative.
- You can also add some sliced garlic to the dish for extra flavour, but be aware that raw garlic can be quite strong.
- For a creamier dish, choose a high-quality cheese or increase the amount of Reblochon.
- This dish pairs well with a glass of Savoie wine, such as Apremont, Crepy, or Chignin-Bergeron.
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The best alternatives to Reblochon cheese
Reblochon cheese is made from unpasteurized milk, which is often unavailable for import due to health and safety regulations. However, there are several pasteurized alternatives with similar taste profiles and textures. Here are some of the best alternatives to Reblochon cheese:
Fontina Cheese
Fontina is a washed-rind cow's cheese native to Italy. It has a similar nutty flavor and creamy texture to Reblochon, although it is slightly milder. Fontina also has a strong, intense aroma and melts easily, making it very versatile.
Port Salut Cheese
Port Salut is a semi-soft cheese with a milder and smoother flavor than Reblochon. It has a velvety texture and is more affordable than Reblochon. However, it doesn't melt as easily as some other alternatives.
Gruyère Cheese
Gruyère is a Swiss cheese with a smooth texture and nutty flavor. It is a good substitute for Reblochon in terms of taste and texture and is slightly firmer than Emmental, another Swiss cheese that can be used as a substitute.
Raclette Cheese
Raclette is a semi-hard Swiss cheese made from cow's milk. It has a mild, nutty, and milky flavor with hints of spice and a fruity aftertaste. Raclette is ideal for melting and can be used in fondue, bakes, soups, sauces, and dips.
Camembert Cheese
Camembert is a semi-soft cheese with a creamy texture and a mild, buttery, and slightly earthy flavor. It melts easily and blends well with other ingredients, making it a good substitute for Reblochon in grilled cheese sandwiches and French dishes.
Brie Cheese
Brie is a creamy and mild-flavored cheese that can be used as a 1:1 substitute for Reblochon in recipes. It has a similar texture to Reblochon and works well in dishes such as tartiflette.
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How to prepare the potatoes
Preparing the potatoes is the first step in making a traditional French Alps Reblochon cheese casserole, also known as Tartiflette. The recipe calls for waxy potatoes, such as Maris Piper, with the skin left on. Start by washing the potatoes and then cutting them into cubes of about 1cm in size. If your potatoes are large, cut them into pieces that are roughly the same size as the smallest ones.
Next, bring a large pan of generously salted water to a boil and add the potatoes. Boil them until they are tender but not fully cooked, which is similar to parboiling them for roast potatoes. Drain the potatoes and set them aside to steam dry in the hot pan for a couple of minutes. Allow the potatoes to cool until they can be handled safely.
Now, heat some butter in a frying pan over medium-high heat and fry the potatoes until they are nicely browned all over. Sauteeing the potatoes in butter improves their flavour and helps prevent the dish from drying out in the oven. Once the potatoes are browned, set them aside.
The final step in preparing the potatoes is to assemble the casserole. Rub a wide, ovenproof dish or casserole with garlic, then add half of the potatoes, followed by half of the cream sauce and half of the cheese. Repeat the layers, finishing with the second half of the cheese on top.
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How to prepare the cheese
Reblochon is a mild, washed-rind cow's milk cheese. It is quite widely available in supermarkets, as well as at cheesemongers. If you can't get your hands on any, a small round of creamy Camembert or a slab of Brie (about 250g) is probably the best alternative.
To prepare the cheese, start by cutting the cheese in half horizontally to create two discs. Then, cut each disc into four equal parts, and each piece into two in thickness.
If you are preparing a Tartiflette, a French Alps Reblochon cheese casserole, you will need to peel and dice onions, and cook some lardons (little quarter-inch-thick batons) of bacon. Soften the onions in the bacon fat, then deglaze with wine. Toss with potatoes and heavy cream or crème fraîche.
Finally, top the whole thing with the prepared Reblochon cheese.
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What to serve with Reblochon cheese
Reblochon is a soft, creamy cheese with a nutty taste and a delightfully gooey texture when melted. It is a popular ingredient in French Alpine cuisine, especially in the Savoie region, and is often served after a day of skiing.
A classic pairing with Reblochon is potatoes. A traditional dish from the French Alps is Tartiflette, which combines potatoes, bacon, and onions with this delicious cheese. It is a hearty meal, perfect for cold winter days, and can be served with a green salad and a glass of wine. If you're short on time, a simple way to enjoy Reblochon is to add a chunk of it to a jacket potato.
For a lighter option, Reblochon can be served on a cheeseboard with cornichons (gherkins), pickled onions, and crusty bread. If you're looking for a wine pairing, a Savoie wine is an excellent choice. For the green-label Fermier Reblochon, try a light Savoie Red like Jongieux or Mondeuse, which will cut through the creaminess of the cheese.
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Frequently asked questions
Reblochon is a mild, washed-rind cow’s milk cheese. It is quite widely available in supermarkets and at cheesemongers.
Reblochon is often cooked into a French Alps casserole called Tartiflette. This is a creamy dish made with potatoes, bacon, onions, and wine.
The red-label Reblochon is the standard quality cheese that is best for cooking. The green-label Reblochon is a higher quality cheese that is better served on a cheeseboard.
To make Tartiflette, first parboil potatoes in salted water. Fry onions and bacon, then add wine and reduce. Rub a baking dish with garlic, then assemble layers of potatoes, the onion and bacon mixture, and Reblochon cheese. Bake at 180°C – 350°F for 15 minutes or until the cheese is melted.
