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RECIPES
Using Reblochonnade Pans
Note: for these recipes, use the large
round pans, placing one pan on each
cooking element.
Reblochon Cheese:
A little background...
Reblochon cheese was fi rst made in the
13th century in the Thônes Valley of
France's Savoy region. Farmers of that
time rented their mountain pastures
and gave the landowner a proportion
of the milk they produced as rent. On
days when the owner came to measu-
re production, farmers milked their
cows incompletely in order to pay less
rent. Once the landowner had gone,
they would then fi nish milking. Milk
from this second milking („re-blocher"
means „to pinch a cow's udder again")
came eventually to be known for its
use in an excellent cheese, Reblochon.
Appellation d'origine contrôlée
Of the more than 300 cheeses made in
France today, only 38 have the coveted
„Appellation d'origine contrôlée"
designation. The AOC designation gu-
arantees that a cheese is produced at
specifi c sites following traditional far-
ming, production and aging methods.
Reblochon de Savoie cheese is the
product of time-honoured tradition,
sound practices and local wisdom.
What Is Reblochon Cheese Like?
- Reblochon ‚fruitier' is made year-
round in the Savoy using milk produced
within the AOC zone. It is identifi ed
by use of a red casein (a milk compo-
nent) tag pressed into the face of the
cheese.
- Reblochon ‚fermier' is made ex-
clusively on farms in the winter and
mountain pastures in the summer.
Twice a day immediately after mil-
king, producers make this traditional
cheese using only the milk from their
own herds. This type of cheese bears a
green casein tag.
Here are some recipes to make using
your Tour à Fromages®. Reblochon de
Savoie cheese goes well with a wide
range of foods, making for endless
possible combinations and culinary
creations. You are limited only by your
imagination!
RECIPE OF REBLOCHONNADE
Serves 6
Ingredients: 2 Reblochon de Savoie
cheeses; 12 potatoes; variety of cold
meats (e.g., cured raw ham, smoked
ham, dried meats, Grisons meat, sau-
sage); side dishes as desired (cocktail
onions, pickles/chutneys, salad, etc.).
Cook the potatoes in their skins and
then place them on the upper glass
tray in a heat-resistant dish containing
enough water to cover the bottom.
Slice the Reblochon cheese in two
horizontally. Place one piece in each
large round pan with the cut side (fl esh
of the cheese) facing up. Put the pan
on the element and allow the cheese
to heat for several minutes. Remove
the pan and use a spoon to scoop the
melted portion of the Reblochon onto
a plate of peeled cooked potatoes. Re-
turn the pan to heat and continue mel-
ting the remaining cheese. Serve with
cured raw ham, dried meat, sausage,
salad, cocktail onions and pickles.
Reblochon cheese goes well with a
dry white Savoy wine (consume with
moderation).
GB
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