Five Ways with Reblochon

...from The Taste of Savoie Kitchen

Winter is coming in the Haute Savoie and we are getting ready to enjoy the French Alps and all the alpine activities in the snow on offer. The ski resorts will soon be coming to life, ready for a new great winter season.  In my local ski resort Les Gets, one of the 12 linked resorts that makes up The Portes du Soleil, I always love the winter season, the skiing, the apres skiing, the eating!

Outdoor winter activities require a lot of energy to maximise enjoyment on the slopes and luckily there are many hearty Savoyard dishes to enjoy using the abundance of local ingredients that we are so lucky to have here.  If you’re visiting Les Gets I’ve compiled a Restaurant Guide but if you just want to stay home and try a recipe using Reblochon – look no further…

I’ve put together 5 recipes from my Taste of Savoie blog all using the wonderful, versatile and well-known cheese from this region - Reblochon. *Reblochon cheese gained AOC status in 1958 and was first produced in the Thônes and Arly valleys, in the Aravis in the Haute Savoie. Thônes remains the centre of Reblochon production today and the cheeses are made in local cooperatives in the area.

The Reblochon skin contains Umami one of the basic tastes so it’s little wonder we can’t get enough of it in the winter! 

*There are 2 types of Reblochon cheese and they are depicted by either a green or red seal in the skin.  The green is the higher quality ‘fermier’ which is matured for longer and has a stronger flavour and the red is standard quality and a little milder.  Normally the green label Fermier Reblochon goes well on a cheeseboard and the red label is the Reblochon to cook with.

Wine recommendation: A good Savoie wine: Apremont, Crepy or a Chignin-Bergeron would go down well with any Reblochon dish and often in it!  There are some great Savoie Red wines too – so if you’re planning to put a green label Reblochon Fermier on your cheeseboard try serving it with a light Savoie Red like a Jongieux or Mondeuse – both dry enough to cut through the delicious creamy cheese.

For a hearty lunch with a french crusty baguette try...

1. A Fusion Savoyard French Onion Soup

French Onion Soup served with Savoyard Kringle.

Good to take in the backpack or serve with the French Onion Soup 

2. A Savoyard fusion Estonian Kringle

3. Baked Reblochon Pithivier style

All the ingredients of a tartiflette wrapped up in puff pastry 

4. A Reblochon Frittata/Tortilla

Tartiflette ingredients turned into a classic Mediterranean dish 

5. A Smoked Salmon Tartiflette

Variation on a theme – a lighter version of the classic 

Bon Appetit!

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All Photographs are copyright © Caro Blackwell


Last updated: 13 February 2022