Five Ways with Reblochon from The Taste of Savoie Kitchen

Five Ways with Reblochon from The Taste of Savoie Kitchen

Five Ways 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. 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! 

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

French Onion Soup served with Savoyard Kringle

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

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

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


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!

Follow my blog with Bloglovin

Follow me on my culinary & pictorial adventure on twitter @tasteofsavoie and Instagram
Keep up to date with my facebook pages: Taste of Savoie  and Caro Blackwell-Sights of Savoie

All Photographs are copyright © Caro Blackwell


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

  • 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
    • January 6, 2018 at 9:26 am
      Permalink

      oh yes… Tartiflette always my favourite too!

      Reply
  • 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
    • 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
  • January 7, 2018 at 9:28 am
    Permalink

    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
  • January 7, 2018 at 11:16 am
    Permalink

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

    Reply

I love receiving your comments and feedback thank you!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: