Five recipes using Reblochon from The Taste of Savoie kitchen
Five ways with Reblochon, the soul of the Haute Savoie
If you spent any time in the mountains in the Haute Savoie and Savoie, you have likely seen the tawny brown-coated Abondance, Tarentaise and Montbéliarde cows grazing on the steep alpine pastures. It is their rich, high-fat milk that gives Reblochon its unmistakable character.
The name itself comes from the 13th-century term re-blocher, meaning to pinch the cow’s udder again. Local mountain farmers would perform a second, secret milking after the landowners had collected their dues because the landowners taxed the local farmers on the quantity of milk produced.
This second batch was thick, creamy and perfect for cheesemaking. Today, that heritage is protected by its AOP status, ensuring every wheel is produced within a specific area of the Savoie and Haute-Savoie.
When you are buying Reblochon, look at the small disc on the rind. A green disc signifies Fermier and is produced on a farm, while a red disc is laitier (produced in a dairy). Normally, the green label Fermier Reblochon goes well on a cheeseboard and the red label is the Reblochon to cook with. However, if you are looking for that distinct, stronger flavour of Reblochon, use the green label one in cooking. I use both depending on the rest of the ingredients in the dish.
Beyond the tartiflette
While tartiflette is the undisputed king of alpine comfort food, this cheese is far more versatile than many realise. Its high moisture content means it melts beautifully without splitting, making it an ideal companion for everything from a summer picnic frittata to a quick midweek pasta.
Five recipes using Reblochon cheese
I’ve put together 5 recipes from Taste of Savoie all using the versatile, 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!
Pairing wines with your Reblochon dish
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.
Five essential ways to cook with Reblochon: a Savoyard foodie expert's guide
Here below are five hand-picked recipes from Taste of Savoie all using Reblochon cheese, to give you an idea of the versatility of this cheese.
Baked Reblochon Pithivier style!
Time to get inventive in the Taste of Savoie kitchen with the 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.
Smoked Salmon Tartiflette
The tartiflette can be found in many guises as chefs in the Rhone-Alps region find ways of making a ‘fusion’ dish using the local Reblochon cheese from Haute Savoie. So I thought I’d try a fusion take with a Smoked Salmon Tartiflette. It is one of those dishes that you can’t get enough of
A simple Reblochon frittata for an alpine picnic
Reblochon is a versatile cheese; it can be used in many ways and a variety of dishes and is a great addition on any cheese board. Why not try it in an omelette, as I have here!
Savoyard fusion Estonian kringle
The Kringle bread hails from Estonia, an attractive, versatile bread recipe. The ideas for fillings, both savoury and sweet, are endless and most of the fun is creating your own. To create a fusion Savoyard version, the star of the Haute Savoie…Reblochon has to be involved, so I took a few of the main ingredients from the tartiflette and incorporated them into a bread.
Fusion Savoyard French Onion Soup – soupe à l’oignon à la lyonnaise
I could ‘virtually’ smell this delicious, comforting soup whilst still in the research stages, that is how powerful the flavour of a really good French onion soup is. And it seems there are as many variations on a theme for this soup as there are departments in France.
Cheeses of the Haute Savoie – Reblochon
The Reblochon cheese from the Haute Savoie is the most popular of all the cheeses from this region. Not surprisingly it also has the highest production in the region. This
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.
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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.
oh yes… Tartiflette always my favourite too!
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!
you’re right to be afraid of the calories – but totally justified after a day skiing or hiking in the French Alps!
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!
Thank you! It made me so hungry while I was compiling it!