Tartiflette is a French dish from the Haute Savoie region of France. It is made with potatoes, reblochon cheese, lardons and onions. A popular variation of this dish is to replace the lardons with smoked salmon. The word tartiflette is probably derived from the Arpitan word for potato, tartifla. “
- 1 What is a substitute for Reblochon cheese?
- 2 Is tartiflette French or Swiss?
- 3 What cheeses are French?
- 4 Why is Epoisses cheese illegal?
- 5 Can I use cheddar instead of Reblochon?
- 6 What does Reblochon taste like?
- 7 Is Reblochon like Raclette?
- 8 How do you pronounce tartiflette?
- 9 How do you pronounce Reblochon?
- 10 Who invented tartiflette?
- 11 When was tartiflette invented?
- 12 Do you eat the rind of Reblochon cheese?
- 13 Can tartiflette be frozen?
- 14 What is France’s favorite cheese?
What is a substitute for Reblochon cheese?
Reblochon cheese is the authentic cheese for the dish, but it’s not always readily available. Raclette cheese mixed with Gruyere is also a good substitute.
Is tartiflette French or Swiss?
Tartiflette An example of French-Swiss cuisine, Tartiflette is exactly what you want to eat apres-ski. The dish dates back to the 16th century, but enjoyed a renaissance during the 1980’s. The dish combined smoky bacon, caramelized onions, nutty Reblochon cheese, and sliced potatoes.
What cheeses are French?
- Camembert (a soft cheese from Normandy)
- Roquefort (A blue ewe’s milk cheese from the Aveyron part of Occitanie)
- Comté (A pressed cheese from Franche Comté)
- Brie (A soft cheese from Ile de France)
- Bleu d’Auvergne (A blue cheese from Auvergne)
- Salers (A pressed cheese from Auvergne)
Why is Epoisses cheese illegal?
Epoisses de Bourgogne In fact, the stench is so potent that French law has officially banned it from the Parisian public transport system. It’s a legal offense to carry it on your person. The cheese is packed full of bacterial organisms of the listeria group, making it one of the most dangerous foodstuffs of the earth.
Can I use cheddar instead of Reblochon?
Anything you can do with the everyday favorite, cheddar, you can do with Gruyère just with more flavor. However, it’s the rich nuttiness that makes it one of our suggested substitutes to the creamy French Reblochon.
What does Reblochon taste like?
Reblochon has a slight scent of the cellar and a mild fruity taste with an intense nutty aftertaste. Its delicate and subtle flavours go well with a glass of Savoie wine. The cheese is excellent on the cheeseboard or can be melted on baked potatoes.
Is Reblochon like Raclette?
The idea is the same as traditional Raclette, it’s only the cheese that changes. Here we use Reblochon, but you can also try with Camembert. Original and very tasty. Place cheese in Raclette Evolution® skillet until melted, pour over potatoes, bacon, and onions.
How do you pronounce tartiflette?
How do you pronounce Reblochon?
Who invented tartiflette?
Tartiflette is a French dish from the Savoy region. It originated in the valley of Aravis, home of reblochon cheese. It is not, however, a traditional dish and was, in fact, invented and launched only in the 1980s by the Reblochon trade union in an attempt to increase sales of the cheese.
When was tartiflette invented?
The modern tartiflette was invented in the 1980s as a reimagining of an old gratinated potato, cheese, and onion dish called péla. It was created by the union of Reblochon cheesemakers in order to increase the cheese’s popularity.
Do you eat the rind of Reblochon cheese?
Reblochon Cheese is a soft, washed-rind cheese with a mild taste. Its light beige to orangey-yellow rind, which is edible, has white mould on it. The surface texture of the rind comes from the cheesecloth used during making the cheese.
Can tartiflette be frozen?
In terms of storage, you can cover the tartiflette in cling foil and store for a couple of days. A week at maximum, depending on how cold your fridge is. You can also freeze it easily in a container. This way, you’ll have a ready meal on a cold and rainy day.
What is France’s favorite cheese?
Regularly dubbed France’s favorite cheese, Comté is a pressed cheese from Franche-Comté, near France’s border with Switzerland. Produced in giant, 100-plus-pound wheels and aged for between a handful of months and up to nearly four years, Comté can range from fruity and flexible to nutty and hard.