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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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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