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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Reblochon, Sweet Potato and Jambon de Savoie Tart

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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Baked Reblochon Pithivier style!

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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Puntarelle Salad in Milan

What’s a Puntarelle you ask…this was a new for me too! It is a salad ingredient from the chicory family and seems to be unique to Italy. It is sometimes known as asparagus chicory and indeed when a local at a nearby table could see me trying to work it out with the waiter in a mixture of broken French, Italian and English, he stepped in and said this is similar to asparagus.

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Smoked Salmon Tartiflette

The tartiflette can be found in many guises as chefs in the Rhone Alps region find ways of making a

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Savoyard fusion Estonian Kringle

As promised in my last post here is a recipe that I have adapted to create a Savoyard fusion Estonian

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Apero time in France!

Apero time is a very serious time of day in France!  This can be taken at midday just before lunch

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It’s Mardi Gras…Let’s eat Bugnes!

Les Bugnes are delicate and small twisted ribbon style beignets and are made from a dough very much like a

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