Five Ways with Reblochon - 5 recipes using Reblochon Cheese
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Five Ways with Reblochon from The Taste of Savoie Kitchen

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Five Recipes with Reblochon from The Taste of Savoie Kitchen

Five Recipes with Reblochon from The Taste of Savoie Kitchen

Winter has arrived in the Haute Savoie and we are all ready to enjoy the French Alps and the wide variety of alpine activities the snowy mountains have to offer.  Reblochon cheese is at the heart of many good mountain meals.  So Five Recipes with Reblochon seemed a natural post to create right now!  The ski resorts are all bursting into life excited about the huge amounts of early snowfall.  Outdoor winter activities require a lot of energy to maximise enjoyment on the slopes and luckily there are many hearty Savoyard dishes to enjoy using the abundance of local ingredients that we are so lucky to have here.

I’ve put together 5 recipes from my Taste of Savoie blog all using the wonderful, versatile and well-known cheese from this region - Reblochon. *Reblochon cheese gained AOC status in 1958 and was first produced in the Thônes and Arly valleys, in the Aravis in the Haute Savoie. Thônes remains the centre of Reblochon production today and the cheeses are made in local cooperatives in the area.

The Reblochon skin contains Umami one of the basic tastes
so it’s little wonder we can’t get enough of it in the winter!

*There are 2 types of Reblochon cheese and they are depicted by either a green or red seal in the skin.  The green is the higher quality ‘fermier’ which is matured for longer and has a stronger flavour and the red is standard quality and a little milder.  Normally the green label Fermier Reblochon goes well on a cheeseboard and the red label is the Reblochon to cook with.

Wine recommendation: A good Savoie wine: Apremont, Crepy or a Chignin-Bergeron would go down well with any Reblochon dish and often in it!  There are some great Savoie Red wines too – so if you’re planning to put a green label Reblochon Fermier on your cheeseboard try serving it with a light Savoie Red like a Jongieux or Mondeuse – both dry enough to cut through the delicious creamy cheese.

Click on the images to link straight to the full recipe and enjoy! 

Five recipes using Reblochon Cheese

For a hearty lunch with a french crusty baguette 1. A Fusion Savoyard French Onion Soup

1. A Fusion Savoyard French Onion Soup - For a hearty lunch with a french crusty baguette

Good to take in the backpack or serve with the French Onion Soup 2. A Savoyard fusion Estonian Kringle

2. A Savoyard fusion Estonian Kringle - Good to take in the backpack or serve with the French Onion Soup

5. A Smoked Salmon Tartiflette - Variation on a theme – a lighter version of the classic

5. A Smoked Salmon Tartiflette - Variation on a theme – a lighter version of the classic

French Onion Soup served with Savoyard Kringle

French Onion Soup served with Savoyard Kringle

3. Baked Reblochon Pithivier style - All the ingredients of a tartiflette wrapped up in puff pastry

3. Baked Reblochon Pithivier style - All the ingredients of a tartiflette wrapped up in puff pastry

4. A Reblochon Frittata/Tortilla - Tartiflette ingredients turned into a classic Mediterranean dish

4. A Reblochon Frittata/Tortilla - Tartiflette ingredients turned into a classic Mediterranean dish

There are so many different recipes that can use this great soft creamy cheese from the Haute Savoie and I will continue to add new recipes when tried in The Taste of Savoie Kitchen - if you've got any ideas for recipes do let me know, I'd love to hear from you.

Bon Appetit!

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Five ways with Reblochon from Taste of Savoie

Five ways with Reblochon from Taste of Savoie

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6 thoughts on “Five Ways with Reblochon from The Taste of Savoie Kitchen”

  • Evelyne CulturEatz
    January 5, 2018 at 2:49 pm
    Permalink

    I have not had a taste of Reblochon in a while, wow I want to try all the recipes. Salivating here. The tartiflette would be my top pick.

    Reply
    • CaroPost author
      January 6, 2018 at 9:26 am
      Permalink

      oh yes… Tartiflette always my favourite too!

      Reply
  • Fiona Maclean
    January 6, 2018 at 2:11 pm
    Permalink

    OK so you’ve sold me on Reblochon. I know the cheese from cheeseboards, but I’ve never tried cooking with it. I’m liking the look of ‘en croute’ though somewhat scared of the calories!

    Reply
    • CaroPost author
      January 6, 2018 at 2:35 pm
      Permalink

      you’re right to be afraid of the calories – but totally justified after a day skiing or hiking in the French Alps!

      Reply
  • gingeybiteseats
    January 7, 2018 at 9:28 am
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    Oh this post is making my mouth water! I love the look of ALL these dishes!! The pithivier and those cheesy breads are calling out to me!

    Reply
  • CaroPost author
    January 7, 2018 at 11:16 am
    Permalink

    Thank you! It made me so hungry while I was compiling it!

    Reply

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