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Friday, January 1, 2010

Reblochon and Tartiflette




Reblochon is a wonderful, versatile cheese from the Savoie region, which can be eaten as is or used in cooking to add rich depth to sauces and gratins.  This is a semi-soft, washed-rind cheese, with an orange rind and earthy aroma.

Surprisingly, although this cheese is common in France, it is almost unknown in the US, due to its short ripening time.  Since it is ready to eat in less than 60 days, it's illegal to import.  However, this village cheese is very easy to make at home, and can actually be aged longer than the 49 to 55 day recommended time.