This week there was so much going on that we only took the time to try one lovely cheese, Reblochon de Savoie.
The mountainous Haut-Savoie region in central, eastern France is the home to this AOC celebrated cheese. Reblochon is made from the unpasteurized milk of three different breeds of cattle: the Abondance, the Tarine and the Montbéliarde. It has an interesting history...in the 13th Century farmers in this region were taxed on milk production. So, with the tax man literally watching over their shoulder, they would take only half the milk from the cow, pretending that they had gotten it all, pay the tax, then sneak back and get the rest of the milk. The family then make their cheese with this higher-in-butterfat milk from the second milking.
Reblochon is supple, smooth and moist with fresh, grassy aromas and buttery, rich and hazelnut flavors. This is an all around delicious cheese that is wonderful to nibble on with some dry cured saucisson or to cook with. The most famous dish made with Reblochon is Tartiflette, a heavy potato, bacon, cheese and onion dish that is the ultimate, stick-to-your-ribs, winter dish. Here's a recipe.
Wine to pair with Reblochon: a white vin de Savoie or a fruity red such as Beaujolais-Villages Pin It
3 comments:
I found my way to you through another blogger...I just wanted to say that you have a lovely blog. This post on cheese has me just wanting more and more. Sounds absolutely wonderful.
Take care,
Connie
Mm, delicious!
One of the things I miss most about living in the Languedoc (Montpellier) is les fêtes. I can never get enough cheese, wine, chocolate, or truffles! I'm glad I've found this blog so I can indulge a bit in my "homesickness" for my adopted region... Carcasonne, Nimes, Beziers, les Cevennes, I miss it all so much.
Also loved your story a few posts back about the French faux pas. "le cul" vs. "l'alcool," never thought of that one before!!
connie
thank you for stopping by to say hello. Cheese is addictive so watch out! :)
judith
I'll continue to write about the festivals, food and wine, so I hope you continue to read and enjoy.
welcome!
I was mortified when my French friend pointed out the "cul" error! I definitely learned something!
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