Randy Chandler
Reblochon is a creamy, nutty French cheese with a long history. It is made from raw cow's milk in the mountains of Haute Savoie. The name comes from the practice of holding back some milk from the first milking to avoid high taxes in the 14th century. This cheese is delicious served simply with potatoes, or melted and drizzled over grilled sausages, ham, boiled potatoes and salad. It is also a key ingredient in the local dish tartiflette, which is a skier's favourite. Reblochon is also delicious with a light Savoie Red wine, such as Jongieux or Mondeuse.
| Characteristics | Values |
|---|---|
| Cheese type | Soft and creamy |
| Taste | Creamy, nutty |
| Texture | Holey |
| Colour | Green or red seal |
| Wine pairing | Savoie Red, Apremont, Crepy, Chignin-Bergeron |
| Common dishes | Tartiflette, roasted Reblochon, reblochonnade, Croziflette |
| Storage temperature | 10-12° C |
| Shelf life | 10 days |
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What You'll Learn
How to serve Reblochon on a cheeseboard
Reblochon is a soft, creamy, and flavorful French cheese from the Savoie region of the French Alps. It is made from cow's milk and has a velvety texture with a washed rind, giving it a distinct aroma and taste. Here are some tips on how to serve Reblochon on a cheeseboard:
When choosing a Reblochon cheese for your cheeseboard, look for one with a dusty white surface mold and a slightly rosy hue, which indicates that it is ready to be enjoyed. The cheese should have a rich, nutty flavor with a hint of earthiness and a smooth, gooey texture.
To prepare the Reblochon cheese for serving, leave it at room temperature for about two hours before eating. This will allow the cheese to soften slightly and develop its full flavor. When cutting the cheese, use a thin, sharp knife to create thin slices that can be easily spread on crackers or bread.
To create a well-rounded cheeseboard, pair the Reblochon with a variety of accompaniments such as fruits, nuts, and crackers. Fresh or dried fruits such as figs, raisins, or apricots can complement the cheese's creamy texture and rich flavor. To add some crunch to your cheeseboard, provide an assortment of crackers or bread.
When it comes to wine pairings, there are several options that go well with Reblochon. For white wine lovers, Chardonnay, Sauvignon Blanc, or Riesling can help balance out the richness of the cheese. If you prefer red wine, Pinot Noir or Gamay are excellent choices that will enhance your tasting experience. For a more regional pairing, try a Savoie wine such as Apremont, Crepy, or Chignin-Bergeron.
With its unique flavor and texture, Reblochon is sure to be a delightful addition to your cheeseboard. Remember to enjoy it in moderation due to its high-fat content, and store any leftovers properly to extend its shelf life.
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Reblochon and wine pairings
Reblochon is a rich, semi-soft unpasteurised cheese with a flavoursome crust, developed by washing the rind with a salt water solution or brine. It is made with the milk of cows that feed on grass in the summer and hay in the winter, which gives the milk its natural taste. It is classically associated with winter and is a staple in many French Alpine meals.
When it comes to wine pairings, a good Savoie wine is typically recommended to go with Reblochon cheese. Specifically, wines like Apremont, Crepy, or a Chignin-Bergeron are said to pair well with any Reblochon dish. There are also some great Savoie Reds, such as Jongieux or Mondeuse, which are dry enough to cut through the creamy cheese. These wines are produced in the Savoie region of eastern France, where Reblochon cheese is also made.
For warm summer evenings, a fruity rosé such as Sancerre from the Loire region or a glass of sparkling wine like Crémant du Jura can be a good pairing with Reblochon-based salads. More adventurous choices could include a dry Amontillado or Palo Cortado sherry, or a fragrant Chambéry vermouth. For an even more adventurous pairing, try an apple or pear-flavoured eau de vie or schnapps, such as Poire William, which will play on the fruity flavours of the cheese.
If you are serving Reblochon on a cheeseboard, the type of wine you choose to pair it with may depend on the maturity of the cheese. Younger Reblochons go well with a blonde ale, while more mature ones pair better with darker Trappist ales.
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Roasted Reblochon recipes
Reblochon is a soft, creamy cheese with a slightly nutty flavour that pairs wonderfully with a variety of ingredients and cooking methods. Roasting Reblochon cheese is an excellent way to enhance its flavour and create delicious, comforting dishes. Here are some mouth-watering roasted Reblochon recipes to try:
Reblochon and Vegetable Bake
Ingredients:
- Reblochon cheese
- Zucchini
- Eggplant
- Red and yellow bell peppers
- Onion
- Garlic
- Thyme
- Rosemary
- Olive oil
- Salt and pepper
Directions:
- Preheat your oven to 350°F (180°C).
- Slice the zucchini, eggplant, and bell peppers into thin strips. Chop the onion and garlic finely.
- In a large oven-safe dish, toss the vegetables with olive oil, thyme, rosemary, salt, and pepper until they are well coated.
- Roast the vegetables in the oven for 20-25 minutes, stirring occasionally, until they are tender and slightly charred.
- Remove the dish from the oven and place thin slices of Reblochon cheese on top of the vegetables. Return the dish to the oven and bake for an additional 10-15 minutes, until the cheese is melted and slightly browned.
- Serve this colourful and flavourful dish immediately while the cheese is nice and gooey.
Potato and Reblochon Gratin
Ingredients:
- Reblochon cheese
- Potatoes
- Heavy cream
- Garlic
- Thyme
- Salt and pepper
Directions:
- Preheat your oven to 375°F (190°C). Grease a shallow baking dish.
- Thinly slice the potatoes (a mandoline works great for this).
- In a large bowl, combine the potato slices with cream, crushed garlic, thyme, salt, and pepper. Mix well to ensure the potatoes are evenly coated.
- Layer the potatoes in the prepared baking dish, pouring any remaining cream mixture on top.
- Bake the gratin for about 45 minutes, until the potatoes are almost tender.
- Remove the dish from the oven and place slices of Reblochon cheese on top. Return to the oven and bake for an additional 15-20 minutes, until the cheese is melted and slightly browned.
- Let the gratin rest for a few minutes before serving; it will be deliciously creamy and comforting.
Reblochon-Stuffed Chicken
Ingredients:
- Reblochon cheese
- Boneless, skinless chicken breasts
- Spinach
- Sun-dried tomatoes
- Olive oil
- Salt and pepper
Directions:
- Preheat your oven to 375°F (190°C).
- Pound the chicken breasts to an even thickness. Season with salt and pepper.
- In a bowl, mix together chopped spinach, chopped sun-dried tomatoes, and small cubes of Reblochon cheese.
- Place a spoonful of the mixture onto each chicken breast and roll them up securely. You can secure them with toothpicks if needed.
- In an oven-safe skillet, heat some olive oil over medium-high heat. Sear the chicken rolls until golden on all sides.
- Transfer the skillet to the oven and bake for about 15-20 minutes, until the chicken is cooked through.
- Remove the toothpicks (if used) and serve the chicken rolls with the melted, gooey Reblochon cheese centre.
These recipes showcase the versatility of Reblochon cheese in roasted dishes, from vegetables to gratins to stuffed meats. The creamy, nutty flavour of the cheese adds a delicious touch to any dish. Enjoy experimenting with these recipes and exploring the wonderful world of roasted Reblochon!
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Using Reblochon in a tartiflette
Reblochon is a semi-soft French cheese made from raw cow's milk. It is a speciality of the Savoie region, where it is used in many recipes, including the iconic Tartiflette.
Tartiflette is a traditional French dish, specifically a gratin, that originated in the Savoie region. It is a simple yet hearty dish, perfect for cold winter days. The dish is made with potatoes, bacon, and onions, and is topped with Reblochon cheese. The cheese is placed rind-side up on top of the assembled dish and then baked until golden brown and melted.
When making Tartiflette, it is important to parboil the potatoes first, as cooking them fully will result in a mushy texture. The potatoes are then sliced thinly and layered into an ovenproof gratin dish, along with a mixture of fried bacon lardon, onions, and garlic. The dish is then topped with whipping cream and crème fraîche before adding the Reblochon cheese.
While Reblochon is the traditional cheese used in Tartiflette, other semi-soft cheeses with a similar melting capacity can be used as substitutes. These include Oka, Fromager d'Affinois, Tallegio, and Delice du Jura. However, harder cheeses like cheddar, Emmenthal, Comté, and Gruyère will not melt in the same way.
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Storing and preparing Reblochon at home
Reblochon is a soft, cow's milk cheese with a mild flavour and aroma and a very elastic, almost flowing body. It is not as pungent as some other washed-rind cheeses. It is made with raw cow's milk, salt, animal rennet, and cultures. Reblochon is a living, breathing organism, and its flavours, texture, moisture content, and aroma degrade over time. Here are some tips for storing and preparing Reblochon at home:
Storing Reblochon:
- Cheese should be stored in the refrigerator, ideally in the vegetable drawer, as it is more humid and cooler at the bottom of the fridge.
- Wrap the cheese in the two sheets of wax paper provided by the manufacturer.
- For longer-term storage, consider using a Tupperware container with a couple of sugar cubes. The sugar helps regulate the moisture and can extend the cheese's life by up to two months.
- Buying smaller quantities of cheese more frequently is ideal, as it helps avoid long-term storage. Try to consume the cheese within 2-3 days of purchase.
- If you are storing multiple cheeses together, be mindful that strong-smelling cheeses like blue cheese can infuse their aroma into milder cheeses like Reblochon. Keep them separately.
Preparing Reblochon:
- Reblochon is often served melted. In the French Alps, it is traditionally roasted in a special brazier and served with roasted sausages, boiled potatoes, charcuterie, baguette, cornichons, mustard, and salad.
- To prepare the dish at home, divide the potatoes, charcuterie, sausage, baguette, cornichons, mustard, and salad among plates.
- Place skillets directly under the broiler and roast the cheese until the top is lightly crisped and golden, which should take around 3 to 5 minutes.
- Work quickly, and pour the melted cheese over each plate. Serve immediately.
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Frequently asked questions
Reblochon cheese is a creamy, nutty-flavoured cheese that is perfect when served with potatoes. It is often used in the local dish tartiflette, which is a gratin of potatoes, bacon and onions. It can also be served melted in a special brazier for reblochonnade, which is a meal of melted cheese served with roasted sausages, boiled potatoes and other bites.
There are many ways to cook with Reblochon cheese. You can bake it in the oven with potatoes, bacon and onions, or grill it with sausages, boiled potatoes and ham. You can also use it in fusion recipes, such as swapping out the potatoes for cauliflower or turnips.
A good Savoie wine like Apremont, Crepy or Chignin-Bergeron would go well with any Reblochon dish. If you're putting Reblochon on a cheeseboard, try serving it with a light Savoie Red like Jongieux or Mondeuse.
