March 22, 2007 8:38 PM
I can feel my heart stopping already. It sounds heavenly, but a little too rich for my blood. :)
March 29, 2007 3:08 PM
Meg, do you know what you might suggest as the cheese to use here in the US? My Paris friend gave me a tartiflette recipe a long time ago, but I was never sure which cheese would give the same effect as reblochon, not to be had here. Thank you.
April 1, 2007 6:40 AM
Lu, you could try it with a mild Brie. Reblochon is very creamy and fatty but not too sharp - not unlike the Brie you usually get in the US. Otherwise, any gooey cheese will probably be tasty, even if it doesn't taste exactly like a tartiflette!!
Meg in Paris |
April 1, 2007 2:00 PM
Meg, do you remove the rind from the cheese before adding it?
April 6, 2007 3:09 AM
Roanne, leave the rind on! The recipes I consulted before making the tartiflette conflicted on whether you should bake it rind side up or down, but the ones I've had in restaurants seem to universally put the rind side down. By the time it finishes cooking you aren't even aware it's there - except that I think it probably adds more flavour.
In any case, removing it would be a pain and it doesn't do you any harm to eat it!
Meg in Paris |
April 6, 2007 5:26 AM
Tartiflette is a speciality of the Savoy region of France (thats just south east of Switzerland). Reblechon is one of the speciality cheeses of this region, and I believe you are correct in that it is a reasonably modern invented dish. The very best place to eat it is in Annecy, where you can sit in one of the lovely restaurants beside the river, eat tartiflette, followed by meringes and cream, and as your arteries harden audibly, simply sit back and enjoy one of the prettiest towns in France.
Interestingly, you will rarely find tartiflette on the menu in a Genevan restaurant, even though we are just around the corner from Savoy. It seems the long-standing enmity between the Genevois and the Savoyard continues!
(If you are ever in Gex, one of the pizza vans sells a 'Pizza reblo" - this wicked pizza is topped with thinly sliced onions, lardons, reblochon and cream - woooheee!)
July 13, 2007 8:56 AM
You can find reblochon in most Whole Foods and specialty cheese shops. You just need to take out a loan first; about $25 a wheel, but how many times will you actually create this masterpiece per year anyway? If you're not making it with reblochon, you're really not making tartiflette, n'est pas?
And Kiriel is correct, the Gex pizza guy makes a mean reblochon pizza too. Get walnuts on it!!!
October 11, 2007 1:55 PM
The cheese shop in Concord MA said Swiss Reblochon isn't sold in America because the Swiss don't pasteurize it. They sold us La Tournette Fleur des Alpes. They searched for the ripest one. Should be great! But the best Tarteflette is at the mid-mountain restaurant in Crans Montana in the Valoisse. Just remember you have to ski down after the required "Schnopps Avec!" :>
Beau Schless |
January 11, 2009 10:41 AM
I cook this dish a couple of times a year and it always delights my guests. Top tips. Half a glass of good white wine, chablis or similar added with the cream makes your taste buds zing! Slice the reblechon in half and put the two halves rind side up. Score the rind in a diamond pattern and lob it in the oven. This makes the dish look fantastic as well as taste glorious.
Michael Tempest |
August 6, 2010 7:20 AM
Remember personal info?
Comments: (you may use HTML tags for style)