Tartiflette & Reblochon Cheese

[shel]

Hi,

This weekend I'd like to make tartiflette, or some variation. If I cannot find reblochon cheese, what would be a good substitute? Someone suggested Gruyere - but there are many variations of Gruyere. Would a young gruyere be appropriate, or perhaps something older?

shel

[Ma Facon]

Younger the better For that recipe.............

[chefinfrance]

Classicaly you should use a Savoyarde cheese to be authentic but any good fondue cheese would be ok. Definatly not a gruyer or emmental these cheeses are too hard and waxy. In France we have a raclette cheese that would be great. As a alternative very thin slices of Brie or Camenbert on top of shredded onions [sauted] bacon and thinly sliced cooked potato with a couple of spoons of creme fraiche on a puff pastry base what a wonderful tartiflette.
steve. masterchefinfrance that would be a .com

[shel]

Originally Posted by chefinfrance

Classicaly you should use a Savoyarde cheese to be authentic [...] shredded onions [sauted] bacon and thinly sliced cooked potato with a couple of spoons of creme fraiche on a puff pastry base what a wonderful tartiflette.
steve. masterchefinfrance that would be a .com

I was able to get the reblochon, so I'm happy, and I picked up some gruyere for a grilled cheese sandwich later on. I like your idea of a puff pastry base ... out of my league to make such a thing, but a friend might be able to.

thanks!

shel

[cape chef]

For learning purposes only.

Reblochon and Gruyère are not at all alike.

Former is a triple creme,with limited aging. The ladder is a firm, nutty earthy cheese. The only resemblance is that the are both cows milk cheeses.

[Anneke]

CC, you challenged me! I can think of one thing they both have in common: Gruyere and Reblochon are both washed rinds. Hence the stink. Though made from full fat milk, Reblochon is not technically recognized as a triple creme as no cream is added to the milk.