Lagrange La Tour a Fromages Modo De Empleo página 38

What Is Reblochon Cheese Like?
- Reblochon 'fruitier' is made year-round in the Savoy using milk
produced within the AOC zone. It is identified by use of a red
casein (a milk component) tag pressed into the face of the cheese.
- Reblochon 'fermier' is made exclusively on farms in the win-
ter and mountain pastures in the summer. Twice a day imme-
diately after milking, 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 culina-
ry creations. You are limited only by your imagination!
LA 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, sausage); 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 (flesh of the
cheese) facing up. Put the pan on the element and allow the chee-
se 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. Return the pan to heat and continue melting 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).
Serves 6
Ingredients: 1.5 kg potatoes; 250 g lardoons, cubed; 1 onion, min-
ced; 2 Reblochon de Savoie cheeses.
In a separate pan, brown the lardoons and onion in a little margarine.
Add the potatoes, diced or finely sliced, and cook for approximately 20
minutes. Add salt and pepper to taste. Transfer the mixture to a heat-
resistant dish and place on the upper tray to keep warm.
Slice the Reblochon in two horizontally. Place one piece in each pan
with the cut side 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
with the meat and potato mixture. Return the pan to heat and conti-
nue melting the remaining cheese. Serve with cured raw ham, dried
meat, sausage, salad, cocktail onions and pickles along with a dry
white Savoy wine.
Chef's hint: try adding a dash of fresh cream to the lardoon and
potato mixture...
LA REBLOCHE AUX POMMES
An original recipe combining sweet and salty flavours...
Serves 6
Ingredients: 2 Reblochon de Savoie cheeses; 10 Russet or similar apples.
Cut the apples into rounds, removing all pieces of core and seeds.
Brown in a lightly greased pan. Transfer the apples to a heat-resistant
dish and place on the upper tray to keep warm.
Slice the Reblochon in two horizontally. Place one piece in each pan
with the cut side 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
with some of the cooked apple mixture. Sprinkle with a little cinna-
mon if desired. Return the pan to heat and continue melting the
remaining cheese.
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LA TARTIFLETTE