What does tartiflette mean in English?
Tartiflette. Tartiflette is a French dish from the Haute Savoie region of France. It is made with potatoes, reblochon cheese, lardons and onions. A popular variation of this dish is to replace the lardons with smoked salmon. The word tartiflette is probably derived from the Arpitan word for potato, tartifla. “
Can you freeze tartiflette?
Yes, you can freeze tartiflette, that’s no problem. This means that tartiflette is perfect for making a batch and then freezing half of it. This means you can have a tasty meal that you’ll love at a later date very easily.
What does Reblochon cheese taste like?
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.
How do you eat Reblochon cheese?
Reblochon AOC is perfect for winter dishes as the classic “Tartiflette”, a delicious baked gratin that’s traditional in Haute Savoie. Alone, Reblochon can be matched with many bread varieties and goes well with the wine of Savoie. It’s also very nice with nuts or dried fruits like fig, raisin or apricot.
Where is tartiflette from?
FranceTartiflette / Origin
Where does tartiflette come from?
FranceTartiflette / Origin
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.
Can you reheat tartiflette?
Make the tartiflette, cook for 50 minutes, then cool and keep in the fridge, covered in cling film, for up to 24 hours. To serve, bring back to room temperature for 3-4 hours, then reheat at the original temperature for 40 minutes or until the cream is bubbling and the top is foaming.
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.
What cheese can I use instead of Reblochon in tartiflette?
Tartiflette was initially invented to promote sales of the French cheese, Reblochon, a soft washed-rind and smear ripened cows milk cheese. Victoria Glass decided to ring the changes and give the dish a British touch using Cornish cheese and clotted cream.
Is Reblochon cheese Smelly?
Truth be told, it’s not as stinky as the tacky, red rind would lead you to believe. Instead, it smells a little yeasty and so strongly cavey, it stirs up wells of fromage-passion in my heart so strong, it’s almost inappropriate.
What does Reblochon mean in English?
Reblochon derives from the word “reblocher” which when literally translated means “to pinch a cow’s udder again”. This refers to the practice of holding back some of the milk from the first milking.
Who created tartiflette?
Tartiflette was first mentioned in a 1705 book, Le Cuisinier Royal et Bourgeois, written by François Massialot and his assistant cook B. Mathieu. In its modern form, tartiflette began to appear on the menus of restaurants in the ski resorts in the 1980s.
Do you eat the rind of Reblochon cheese?
Reblochon cheese is a soft, washed-rind cheese with a mild taste. Its light beige to orangey-yellow rind, which is edible, has white mould on it. The surface texture of the rind comes from the cheesecloth used during making the cheese.
What other cheese can I use for tartiflette?
Is Reblochon similar to Camembert?
Camembert is pale yellow and has a buttery and creamy taste. Its texture is like condensed milk which is easy for beginners to savour. Reblochon, in contrast, is mushroomy and herbal. The ivory cheese has a compact and rather dense texture.
What is the smelliest cheese?
Epoisse de Bourgogne
If you’ve read anything about stinky cheese, you may know that a particular French cheese from Burgundy, Epoisse de Bourgogne, usually gets top marks for being the smelliest cheese in the world. Aged for six weeks in brine and brandy, it’s so pungent that it’s banned on French public transport.
Is Reblochon a strong cheese?
A fairly soft cheese, Reblochon cheese is encased in a thick rind to help it hold its form. It is commonly consumed as a stand-alone item, often served with various fruits to complement its rich flavor and fruity undertones. Reblochon cheese is most often paired with either a dry white wine or a fruity red wine.