Name: reblochon.
Origin: Savoy.
Type: uncooked pressed cheese made from raw milk.
Certification: AOP since 1958.
With its thin cylindrical shape – 2 to 3 cm – Reblochon has a pale color and a thin rind. In the mouth, the softness of its dough, almost creamy, appeals to all ages. Distinctions exist to recognize the different Reblochons: farmer and dairyman. Farmer’s cheese can be recognized by its green pastille, and it is produced twice a day (after milking), on site, on the farm, with milk from a single herd. The dairy reblochon, produced once a day with milk from several farms, is presented with a red label.
What about the tablet? In both cases, it is edible, no worries there.
If it is perfectly enjoyed in a raw version, in winter, it is in a cooked version that it is popular in many recipes. The most famous of them: tartiflette. It is a rather recent recipe – 1980s – which is inspired by another regional recipe, Péla, with some differences, notably the cooking method or the presence of white wine. Potatoes, smoked bacon, onions, white wine, and Reblochon of course, these are the ingredients needed to prepare this oven-baked family dish, as comforting as possible. Obviously, as with carbonara pasta, we forget the cream in the tartiflette recipe.
Recipe #1: Tartiflette
Although this recipe is recent, it immediately won over gourmets who love mountain flavors. Between the smoky taste of the bacon, the fat of the cheese and the tenderness of the potatoes, the tartiflette has it all.
How do we do ? We cut 1 kg of peeled potatoes and 2 onions into pieces. In a pan, brown 200 g of smoked bacon and the onions in a pan. Add the potatoes and sauté over low heat for 20 minutes. Deglaze with 12.5 cl of white wine until evaporation. We put everything in a dish with salt and pepper. Add the reblochon cut in half in its thickness and place the two discs on the potatoes. Bake for 25 min at 200°C.
Advice
You can also mix half of the reblochon, cut into pieces, with the potato-bacon-onion mixture.
Discover the Tartiflette recipe
Recipe no. 2: Reblochon naans
If we already know the famous Indian flatbread topped with Laughing Cow in the “cheese naan” version, why not try the winter version with reblochon? “Mountain naan” works too!
How do we do ? Mix 500 g of wheat flour, 1 tbsp. teaspoon of fine salt, 1 tbsp. teaspoon of powdered sugar and 1 sachet of baker’s yeast. Add 1 natural yogurt, 4 tbsp. tablespoons of vegetable oil and 18 cl of lukewarm water. Knead for 10 minutes, adding water if necessary, forming a ball. Leave to rise for 2 hours in a floured bowl until the dough doubles in volume. We divide the dough into 16 pieces which we roll out. Put a little reblochon (240 g of reblochon, in total, without rind and cut into pieces) on 1 naan and cover with a second naan. We weld the edges and lightly spread the edges with a roller. We proceed the same way for all the naans.
Sear the naans in a dry crepe maker over high heat for 2 to 3 minutes on each side.
Advice
To speed up the growth, place your salad bowl in the oven preheated to 40°C then turned off.
Discover the recipe for Reblochon Naans
Recipe no. 3: Reblochon bread gratin
The dish for lazy days, when you need something delicious.
How do we do ? Mix 20 cl of cream with 1 whole egg, salt and pepper. We soak 160 g of baguette cut into slices. Place the bread in a gratin dish and intersperse with ½ reblochon cut into strips. Pour the remaining cream over it. All that remains is to bake for 30 minutes at 180°C.
Advice
You can remove the rind from the reblochon but it is not obligatory.
As this dish is very “sweet” with the cream, you should not hesitate to season with pepper or something else.
Discover the recipe for Reblochon bread gratin
