Reblochon

Reblochon Cheese from The Haute Savoie

Recipes with Reblochon cheese from the Haute Savoie.
This wonderful versatile Reblochon cheese can be used in so many ways.  Great in cooking and equally good on a cheeseboard.  Do you now your red from your green label Reblochon?  the red label is a standard quality, milder tasting younger cheese whilst the green label depicts it is Reblochon Fermier is a top-quality cheese which has a stronger taste and works well on a cheese platter.

Recipes with Reblochon Cheese
Cheese Dining at home local produce Main Courses Reblochon Recipe 

Five more ways with Reblochon

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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.

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Cauliflower and Diots Tartiflette - Tast eof Savoie
Cheese local produce Main Courses Reblochon Recipe 

Cauliflower and Diots Tartiflette

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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
Apero, Starters & Snacks Cheese Reblochon Recipe 

Reblochon Chaussons

Caro 2 Comments , , , , , , ,

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
local produce Main Courses Reblochon Recipe 

How to make a great Turnip Tartiflette

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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
Cheese local produce Main Courses Reblochon Recipe 

Croziflette with Diots

Caro 2 Comments , , , , , , , , , , ,

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
Cheese Main Courses Reblochon Recipe 

Leek, Bacon, Mushroom and Reblochon Tart

Caro 0 Comments , , , , , , , ,

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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Apero, Starters & Snacks Baking-breads Beaufort Cheese Haute Savoie local produce Reblochon Recipe Tomme de Savoie 

Baking with Cheese My top 5 recipes

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It would be hard to live in the Haute Savoie in France and not love cheese. Luckily I’m a lover of cheese and baking! I’ve put together some of my favourite recipes from Taste of Savoie using cheeses from this region.

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Five Ways with Reblochon - 5 recipes using Reblochon Cheese
Apero, Starters & Snacks Baking-breads Cheese local produce Main Courses Reblochon Recipe 

Five Ways with Reblochon from The Taste of Savoie Kitchen

Caro 6 Comments , , , , , , , , , , , , , , , , , , , , ,

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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Reblochon and Sweet Potato Tart - Baked in the Taste of Savoie Kitchen
Apero, Starters & Snacks Cheese local produce Main Courses Reblochon Recipe 

Reblochon, Sweet Potato and Jambon de Savoie Tart

Caro 4 Comments , , , , , , , , , , , , , , , ,

I think I may be beginning to dream in French…or maybe I just dream in French cheese, especially when I eat a lot of it! Living in the Haute Savoie this is unavoidable but also delicious so I am not complaining although my jeans sometimes do! Every recipe I see with cheese in, I look for ways of adapting it to use Reblochon and other local and seasonal ingredients – it must be the time of year, as winter approaches and the snow is falling in the Alps and when all the ski resorts burst into life!

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Reblochon Pithiviers
Apero, Starters & Snacks Baking-breads Cheese local produce Main Courses Reblochon Recipe 

Baked Reblochon Pithivier style!

Caro 3 Comments , , , , , , , , , , , , ,

Time to get inventive in the Taste of Savoie kitchen with the oh so delicious Savoyard staple ingredients! Reblochon cheese made here in the Haute-Savoie is the most popular cheese in the region and the star of the wonderful mountain dish the Tartiflette.

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