What Cheese is in Tartiflette & Where to Find It

Tartiflette, a dish hailing from the French Alps, is a culinary masterpiece that warms the soul with its rich, comforting flavors. At its heart lies a seemingly simple combination of potatoes, bacon (lardons), onions, and, of course, cheese. While the other ingredients play crucial roles, it’s the cheese that truly elevates tartiflette to a dish worthy of celebration. But what exactly is the cheese that makes tartiflette so special? This blog post will explore the traditional cheese used in tartiflette, delve into its characteristics, and discuss possible substitutions.

Reblochon: The Authentic Choice

The undisputed champion and the cheese most intrinsically linked to tartiflette is Reblochon. This semi-hard, washed-rind cheese is produced in the Savoie region of France, the very birthplace of tartiflette. Its history is intertwined with the dish itself, with both originating as a way to utilize and promote local ingredients.

Reblochon is made from raw cow’s milk and has a distinctive nutty, fruity flavor with a creamy texture that melts beautifully. Its rind is thin, smooth, and has a characteristic orange-pink hue, which is edible and adds to the cheese’s overall flavor profile. The interior is ivory-colored and supple, becoming increasingly soft and luscious as it ripens.

The name “Reblochon” itself has an interesting story. It translates roughly to “re-milked.” Legend has it that farmers in the Savoie region would intentionally under-milk their cows during inspections to reduce the amount of tax they had to pay (taxes were based on milk yield). After the inspector left, they would then fully milk the cows, producing a milk that was richer and creamier – ideal for making Reblochon.

This “second milking” cheese is what gives Reblochon its unique character. It’s this richness and creaminess that makes it the perfect choice for tartiflette, as it melts into the potatoes and bacon, creating a sauce that is both decadent and deeply flavorful.

Characteristics of Reblochon

To truly understand why Reblochon is so vital to tartiflette, it’s important to appreciate its key characteristics:

• Flavor: Reblochon offers a complex flavor profile that balances nutty and fruity notes with a subtle tang. As it melts, these flavors intensify, creating a rich and savory experience.
• Texture: The cheese’s creamy, smooth texture is essential for creating the dish’s signature sauce. It melts evenly and coats the other ingredients, binding them together in a harmonious blend.
• Aroma: Reblochon has a distinctive aroma that is earthy and slightly pungent. This aroma adds another layer of complexity to the overall sensory experience of tartiflette.
• Melting Properties: Reblochon melts exceptionally well, without becoming oily or stringy. This is crucial for achieving the desired creamy consistency in tartiflette.

Finding Reblochon

While Reblochon is the authentic choice, it can sometimes be challenging to find outside of France or well-stocked cheese shops. Its availability can vary depending on location and seasonality.

When searching for Reblochon, look for cheeses that are labeled “Reblochon Fermier.” This indicates that the cheese was made on a farm using traditional methods, ensuring the highest quality and authenticity.

Possible Substitutions

If Reblochon is unavailable, several cheeses can be used as substitutes, although they won’t perfectly replicate the original flavor. The goal is to find a cheese that shares similar characteristics: creamy texture, good melting properties, and a nutty or slightly tangy flavor.

Here are a few options:

• Tomme de Savoie: Another cheese from the Savoie region, Tomme de Savoie offers a milder, more earthy flavor than Reblochon. It’s a good alternative if you prefer a less pungent cheese.
• Raclette: While typically used for raclette, this cheese also melts well and has a slightly nutty flavor. It can be a suitable substitute in a pinch.
• Brie: While softer than Reblochon, Brie can provide a similar creamy texture. However, its flavor is more buttery and less complex. It is not the best substitute, but it can work.
• Munster: This washed-rind cheese, while having a stronger flavor than Reblochon, can be a bold substitution for those who like a pungent flavor.

When substituting, it’s important to consider the flavor profile of the cheese and adjust the other ingredients accordingly. For example, if using a milder cheese like Tomme de Savoie, you might want to add a touch of extra garlic or herbs to compensate for the lack of pungency.

The Importance of Quality

Regardless of whether you use Reblochon or a substitute, the quality of the cheese is paramount. Choose a cheese that is fresh, well-aged, and made from high-quality milk. This will ensure that your tartiflette is as delicious and authentic as possible.

The Enduring Appeal of Tartiflette

Tartiflette’s popularity stems from its simple yet satisfying combination of flavors and textures. The potatoes provide a hearty base, the bacon adds a smoky richness, the onions offer a sweet and savory note, and the cheese ties it all together with its creamy, decadent goodness. It’s a dish that is perfect for sharing with friends and family, especially on a cold winter evening.

The cheese, especially Reblochon, is the keystone of Tartiflette. Its unique flavor and texture are essential for creating the dish’s distinctive character. While substitutions can be made, understanding the qualities of Reblochon allows one to appreciate the authenticity and deliciousness of this alpine classic. It is the soul of the dish, providing warmth and satisfaction with every bite in your journey of cheese.

Answers to Your Most Common Questions

Q: Can I use pre-shredded cheese in tartiflette?

A: While it might be tempting for convenience, pre-shredded cheese is generally not recommended. It often contains cellulose, which prevents it from melting as smoothly as a block of cheese. For the best results, use a block of Reblochon or your chosen substitute and slice it yourself.

Q: How should I store Reblochon cheese?

A: Reblochon should be stored in the refrigerator, wrapped in parchment paper or cheese paper. This will help to prevent it from drying out and absorbing odors from other foods.

Q: Can I freeze tartiflette?

A: Freezing tartiflette is not generally recommended, as the potatoes can become mushy and the cheese can change texture. It’s best to enjoy it fresh.

Q: What wine pairs well with tartiflette?

A: A crisp, dry white wine from the Savoie region, such as a Jacquère or Apremont, is a classic pairing for tartiflette. The acidity of the wine helps to cut through the richness of the dish. Alternatively, a light-bodied red wine, such as a Gamay, can also be a good choice.

Q: Is the rind of Reblochon edible?

A: Yes, the rind of Reblochon is edible and adds to the cheese’s overall flavor. Some people prefer to remove it, but it’s perfectly safe to eat.