Five more ways with Reblochon

Turnip Tartiflette with Reblochon

Five more delicious recipes using Reblochon cheese from the Haute Savoie

The types of dishes that can be created using Reblochon cheese appear to be endless.  Here are my latest Reblochon recipes from the Taste of Savoie Kitchen.

From fusion tartiflettes, the cauliflower and Diots one is keto-friendly!  Swapping out the potatoes for cauliflower makes this a posh cauliflower cheese really!  Then I felt the humble turnip needed some press so I used turnip in place of potato, this is a great alternative.  the classic Croziflette uses Crozets pasta from The Savoie region.  To a Reblochon tart and little Reblochon pillows for Apero time.

And in case you missed my first post of Five Ways with Reblochon – I’ve added it here too.  So this post is actually 10 recipes using Reblochon cheese. 

Bon Appetit!

Cauliflower and Diots Tartiflette - Tast eof Savoie

Cauliflower and Diots Tartiflette

A Tartiflette… by any other name…to quote part of a well-known line from Shakespeare’s Romeo and Juliet; what matters is what it is – not what it’s called! Well in this case it is another fusion version of the classic Tartiflette. A cauliflower and Diots Tartiflette! Obviously, the Reblochon Cheese being the star of the Tartiflette must always be included. (In my opinion) However in this particular ‘Tartiflette’ that is all that remains!

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Reblochon Chaussons Recipe

Reblochon Chaussons

Reblochon from the Haute Savoie is such a versatile cheese. Chaussons are little pillows that are normally filled with apple, so here is an adaptation, great for apéro time. The word chaussons in French is slippers too. Maybe the association with food is comfort!

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Turnip Tartiflette with Reblochon Chees

How to make a great Turnip Tartiflette

All you purist Tartiflette eaters, look away now!
I love trying new fusion style recipes with Savoyarde ingredients. The turnip Tartiflette is my latest recipe using Reblochon cheese and swapping around a few ingredients. The humble turnip called a navet in French – it’s le navet so the t is not pronounced. ..

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Croziflette from Taste of Savoie

Croziflette with Diots

Yes, you guessed it… La Croziflette is related to La Tartiflette – the common ingredient being Reblochon cheese from the Haute Savoie. I’ve mixed things up a bit and used Crozet pasta and Diots sausages both from the Savoie region.

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Leek, bacon, mushroom and Reblochon tart

Leek, Bacon, Mushroom and Reblochon Tart

My latest recipe with Reblochon – A leek, bacon, mushroom and Reblochon tart. I’m always looking for ways to cook with Reblochon cheese because I love this versatile cheese – it works in practically any dish. It’s a local cheese in the Haute Savoie and has had the prestigious AOC status since 1958.

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Five Ways with Reblochon - 5 recipes using Reblochon Cheese

Five Ways with Reblochon from The Taste of Savoie Kitchen

Five Ways with Reblochon – 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.

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Recipes using Reblochon Cheese

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