The Reblochon is a festive or family cheese and has won its spurs over the years.
Description :
It is a raw cow’s milk cheese (Abondance, Tarine and Montbéliarde breeds). Its fat content amounts to 45% of the dry matter and 22% of the total weight. It has a creamy and soft paste, as well as a smooth and full body with a subtle and slightly nutty flavour.
Origin :
Exclusively made in Haute-Savoie.
Any cheese coming from Haute-Savoie is protected by a PDO.
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FESTIVE DISH:” THE REBLOCHON DE SAVOIE AS A CROUSTILLANT”
For 4 people
Preparation time : 10 mn
Cooking time : 5 min
Ingredients :
5 teaspoons of crushed hazelnuts
½ Reinette de Savoie apple
5 Filo pastry sheets
Salt and pepper
Food string
Le Palais des Saveurs Crumbled Reblochon
Preparation :
Preheat the oven at 180°C (thermostat 6)
Peel the apple and cut it into small cubes. Mix and season with salt and pepper.
Spread 4 filo pastry sheets. Cut the 5th filo pastry sheet into 4 squares and add each square to the center of the 4 spread sheets, in order to strengthen the bottom of each « croustillant ».
Add one teaspoon of crushed hazelnuts and spread the crumbled Reblochon.
Fold the brick pastry over and seal it with a string.
Put it in the oven for 5 mn.
FAMILY DISH : « THE CRUMBLIFLETTE »
Ingredients for 2 people :
6 medium-sized potatoes
1 shallot
75 g lardons
1 dab of butter
100 g of Reblochon, or « tartiflette cheese »
50 g flour
25 g breadcrumb
50 g salted butter
a few sprigs of fresh coriander
Preparation :
Easy prepared dish
Preparation time : 20 mn
Cooking Time : 15 mn
Peel the potatoes and cook them in salted boiling water. Mince and brown the shallot with a dab of butter, then add and brown the lardons as well.
Make a crumb mixture of flour, softened butter, and breadcrumbs.
Place the cubed potatoes, the shallots and the lardons at the bottom of a ramekin. Add Le Palais des Saveurs Crumbled Reblochon and decorate with chopped coriander.
Put the ramekin in the preheated oven at 200°C (thermostat 7) for 15 to 20 mn.
