How to Serve:
- leave at room temperature for two hours before eating
- essential ingredient of Tartiflette, a Savoyard gratin made from potatoes, bacon, and onions
- melted on baked potatoes
- add in soups for a hearty dinner
- great addition to puff pastry recipes
- works well with frittatas
Wine pairing: Savoie white wines, fruity red wines, Burgundy wines, Loire Valley wines
Cheese and fruit platter: crusty baguette, figs, apricots, raisins, dried fruits, hazelnuts
Cheese board: Tomme de Savoie - Reblochon - Gruyère
slices of Petit Reblochon de Savoie cheese
250 g potatoes, sliced into cubes
100 g forest ham, diced
100 g smoked bacon
15 g butter
4 tbsp of crème fraîche (or all purpose-cream)
1/2 onion, minced
a little splash of white wine
Salt and pepper
Preheat the oven to 200ºC.
Melt butter on a pan and cook the onions until translucent.
On the same pan sauté the bacon, ham, potatoes with white wine, and cook until a little brown.
Season with salt and pepper.
Butter a casserole dish and arrange half of the potato mixture.
Pour the crème fresh over it and top with a slice of reblochon cheese.
Repeat to make the second layer.
Bake for 15-20 minutes.
Serve with a salad and enjoy!
Raw cow's milk, cheese ferments, salt.
*Allergen information: contains milk
With its content of unpasteurized milk, Reblochon is a great addition to the diet. It provides nutrients such as protein, calcium, essential fatty acids and vitamins, and some other minerals.
Storage: Keep in a cool place (6-8°C), preferably at the bottom compartment of the refrigerator.
Once opened, eat within 10 days.
Shelf Life: 10 days