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Reblochon de Savoie Cheese - 200g

Reblochon de Savoie Cheese - 200g. Fresh young cheese made from rich mountain milk. Subtle nutty flavour; smooth texture.

Made with unpasteurised milk



This is one of the magnificent cheeses from the Savoy Alps; it has a supple, creamy texture and a mild fruity flavour. The name comes from a dialect word for a second milking which refers not to the second milking of the day but to the particularly rich milk that is left in the cow towards the end of a milking session. When the farm owner had checked the milk yield, cowherds would milk the cows again, using the rich milk to make their own cheese, namely Reblochon. N.B. For French buffs, the verb 'reblocher' means 'to pinch the udder again'!

Reblochon is a lovely eating cheese but is also used for the French dish Tartiflette. Here is a recipe:

Serves 6

A staple of those chalet restaurants which dot the ski slopes of the Savoie, this makes a great wintry lunch or supper dish. The traditional accompaniments are charcuterie, gherkins and pickled silver skin onions. You can leave the bacon out if you want to make a vegetarian version. A plain green salad is a good foil for the richness.


1.3 kg waxy potatoes, (no need to peel)

75g unsalted butter

2 tbs olive oil

250g chunky bacon cubes

1 onion, roughly chopped

2 cloves garlic, crushed

salt and pepper

2 Reblochon cheeses, (2 x 200g)

100g creme fraiche


1. Cook the potatoes in boiling salted water until just tender. Drain. When they are cool enough to handle, slice the potatoes. Heat half the butter and oil together in a saute pan and cook the potatoes until they are golden. Season with salt and pepper and put them into a shallow ovenproof dish.

2. Heat the rest of the butter and oil in the same saute pan and cook the bacon cubes over a fairly high heat to colour them well. Turn the heat down, add the onion and cook it until soft and just beginning to colour. Throw in the garlic and cook for another couple of minutes. Add this to the ovenproof dish and gently combine with the potatoes.

3. Cut the reblochons into slices and trim the rind. Dot spoonfuls of creme fraiche all over the potatoes and cover with the slices of reblochon. Bake in an oven, pre-heated to 190 C, for 15 minutes. The cheese should be melted and bubbling. Serve immediately.

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