Beth's Easy Tartiflette Recipe (2024)

FAQs

Can you use brie instead of Reblochon? ›

The traditional cheese to use is Reblochon, which can be hard to get (and expensive) outside of France. Any semi-soft cheese with a brie- or camembert-like texture, that melts well, will work.

It is made with potatoes, reblochon cheese, lardons and onions. A splash of white wine can be added too. The word tartiflette is probably derived from the Arpitan word for potato (tartiflâ) or from the Savoyard tartifles, a term also found in Provençal and Gallo-Italian.

Crozets. Crozets are like square-shaped little pasta made with buckwheat flour. They are often cooked with white wine and cream and served with meat and vegetables. They are also used in a dish called Croziflette, which is like a tartiflette but made with the Crozets instead of potatoes.

Make the tartiflette, cook for 50 minutes, then cool and keep in the fridge, covered in cling film, for up to 24 hours. To serve, bring back to room temperature for 3-4 hours, then reheat at the original temperature for 40 minutes or until the cream is bubbling and the top is foaming.

The earthy and nutty flavors of Reblochon cheese can be matched with similar-tasting cheeses to achieve a harmonious flavor combination. For example, if you are making a tartiflette, a traditional French dish that typically features Reblochon cheese, you may consider using a substitute like Camembert or Brie.

Reblochon, an Alltime Favorite Cheese

But, you will not find raw milk Reblochon in America, our overly-protectionist Food Police (FDA) have made this unfortunate change in just the past few years. So, the only way to experience this gem is to make it yourself.

Washed Rind Cheese

Reblochon has a yellow to orange rind with an ivory body inside. Its rind is edible. Reblochon cheese is washed briefly with a whey solution before being left to grow a light dusting of white mould. It works with a Pinot Grigio and can pair equally well with lighter red wines.

Tunworth is a prime example, but there are several British versions of Camembert. Reblochon is a cheese that we've seen grow in popularity recently, with more and more enquiries about it in Froth & Rind. There are two great British cheeses that can replace Reblochon - Baronet and Rollright.

After at least 15 days in a cellar, Reblochon is wrapped and then continues maturing until it is ready to eat, sitting on a thin beechwood ring. For gourmet purposes, Reblochon is still the essential cheese used in tartiflette. It can also be eaten plain just with a slice of bread!

There is also a large variety of tartiflettes (Bündnerfleisch, blue cheese, smoked salmon, ceps, etc.) ranging from €16 to €19.50, raclettes ranging from €27 to €28 for two people, and a Mont d'Or (depending on the season) served with cold meats, potatoes, and green salad for €24.50.

Is Reblochon the same as Camembert? ›

Camembert is pale yellow and has a buttery and creamy taste. Its texture is like condensed milk which is easy for beginners to savour. Reblochon, in contrast, is mushroomy and herbal. The ivory cheese has a compact and rather dense texture.

The word tartiflette is probably derived from the regional word for potato, tartiflâ ” and was actually developed in the 1980s by the Union Interprofessional Reblochon to promote sales of reblochon. Reblochon gets its name from the French verb reblocher, which literally translates to 'pinch the cow's udder again.

It is a washed-rind cheese made from raw cow's milk and has a wonderful rich, nutty flavour and creamy texture. Since 1958 Reblochon has been recognised as a Protected Designation of Origin cheese. Reblochon is an unpasteurised cheese that is not suitable for vegetarians.

Look for Esrom at specialty cheese shops, where it comes in foil-wrapped wedges. Havarti, Muenster, and Monterey Jack also make acceptable substitutes if a recipe specifies Port-Salut.

Garlic bread is delicious, but garlic bread with cheese is even better. Gooey, warm cheese melting into crunchy toasted bread with hot garlic butter makes for a wonderful combination of flavors and textures with every bite.

Brie and Camembert look very similar, hence why many people are left wondering how the two are different. They are both creamy on the inside, with a bloomy, soft rind. Camembert is almost always round in shape.

Officially, there are two types of French Brie: Brie de Meaux and Brie de Melun. But there are many more varieties, both imported and domestic, including triple cream, or even goat's milk Brie. All baby wheels will work for baking, but there's no need to splurge, use an inexpensive cheese for this.