Reblochon Fermier 450g

Price: Regular HKD 290

Tartiflette Recipe:

– 30g butter – 1 kilo baking potatoes, peeled and sliced – 200g lardons fumé (or chopped smoked bacon) – 200g chopped white onion,

– 1 whole reblochon, cut in half salt, pepper – white wine (about 60ml ) Preheat oven to 180°C (375°F). Butter a casserole dish and set aside. Step 1: Add the sliced potatoes to a pan of salted boiling water cook until just tender. In a large saucepan, melt the remaining butter and sauté the lardons until crispy (about 10-12 minutes). Transfer to a plate topped with kitchen paper. Add the chopped onions in the pan and cook until translucent. Step 2: Add the wine to the pan, stirring until slightly reduced.

Step 3: Layer half of the potato mixture into the casserole dish, Sprinkle lardons on top, and then one half of the sliced Reblochon. Repeat the layers, ending with the other half of Reblochon and the remaining lardons.

Step 4: Bake for about 20 minutes until golden brown and bubbling. Tartiflette is just simply perfect with a green mixed salad and its Classic French Vinaigrette. Bon Appetit!

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SKU: CHFP0097 Categories: , ,

Reblochon AOC a semi-soft, washed-rind and smear-ripened mountain cheese. Its origin can be found in the heart of the massif des Aravis, in the Thônes region of Haute-Savoie in France. Decreed as an A.O.C. cheese in 1958, and therefore is subject follow to strict rules and regulations. It is a lightly pressed, uncooked cheese, made from full-cream unpasteurised milk.

Reblochon features a fine velvety rind, varying from yellow to orange in colour. The close textured pate is very smooth, supple and ivory in colour. Matured for at least two weeks, during which the cheese develops an edible light beige crust and buttery dough. Also,  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. Excellent on the cheeseboard melted on baked potatoes. Reblochon also features as a classic ingredient in one of the Alps’ best-loved dishes, the Tartiflette.

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