A Leftover Hamburger Tartaflette Recipe (2024)

FAQs

What English cheese is similar to Reblochon? ›

There are two great British cheeses that can replace Reblochon - Baronet and Rollright. Both are washed rind cheeses with lovely creamy textures. It's hard to beat a good aged Comté and part of us doesn't even want to try, but if we have to try then we'd go with Cornish Kern.

The traditional cheese to use is Reblochon, which can be hard to get (and expensive) outside of France. Any semi-soft cheese with a brie- or camembert-like texture, that melts well, will work.

To reheat tartiflette in the oven, it's best to preheat your oven to 350°F (175°C) for about 20 minutes and then place the tartiflette inside an oven-safe dish. Cover with aluminum foil and heat for about 30 minutes or until the cheese has melted again.

Reblochon has 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. The cheese is excellent on the cheeseboard or can be melted on baked potatoes.

If you can get it, I would suggest Fontina (Italian) or Port Salut (French) as substitutes for Reblochon. Camembert, Coulommiers, or Brie would be other choices. But keep in mind this dish (tartiflette) is a recently invented recipe intended to boost sales of Reblochon.

Fontina cheese, originating from Italy, is another excellent substitute for Reblochon. It has a slightly nutty flavor and a melt-in-your-mouth texture, which makes it a great choice for dishes like tartiflette.

Tesco Finest Reblochon 220G - Tesco Groceries.

Crozets. Crozets are like square-shaped little pasta made with buckwheat flour. They are often cooked with white wine and cream and served with meat and vegetables. They are also used in a dish called Croziflette, which is like a tartiflette but made with the Crozets instead of potatoes.

Brillat-Savarin, St. André and Explorateur, are the most readily recognized names of triple crème cheeses.

Tartiflette (French pronunciation: [taʁtiˈflɛt]) is a dish from Savoy in the French Alps and from Aosta Valley. It is made with potatoes, reblochon cheese, lardons and onions. A splash of white wine can be added too.

Why is tartiflette called tartiflette? ›

The word tartiflette is based on the local word tartifle meaning potatoes. On a menu, tartiflette can also go by the name Pela, which was the original name for this dish and was a gratin of potatoes, onions and cheese; the word pela being derived from the long handled pan in which it was made called a pelagic.

Reblochon, an Alltime Favorite Cheese

But, you will not find raw milk Reblochon in America, our overly-protectionist Food Police (FDA) have made this unfortunate change in just the past few years. So, the only way to experience this gem is to make it yourself.

U.S. unavailability

Reblochon has not been available in the United States since 2004, as it is unpasteurised and has not been sufficiently aged to pass U.S. import laws concerning the pasteurization of soft and semi-soft cheese.

While cheese dishes are generally best paired with dry white wines (the most obvious food and wine pairing), tartiflette can also be paired with red wines. The presence of lardons facilitates this agreement. In this case, it is necessary to choose a fresh and light red wine without too many tannins.

If you can't find Reblochon then Port Salut cheese, which is widely available in most British supermarkets, will work as a substitute.