Reblochon cheese is so versatile, it can be used in many ways and a variety of dishes as well as being a tasty cheese on a cheese board. Reblochon comes in several qualities and ages depending on whether it is for eating or cooking. This soft cheese with an edible rind has a distinctive slightly nutty taste but not over-strong flavour and so far I have used it in place of other cheeses in various recipes. Here is the first of a few that I shall publish. To learn the history of Reblochon check out my earlier blog posting Cheeses of the Haute Savoie – Reblochon. Reblochon is probably most famous as the main ingredient in Tartiflette
Reblochon Frittata – or Frittaflette or Tartittata!
This is a made up recipe, using all the main ingredients for a tartiflette except for the potatoes, although having said that cooked cubed potatoes could be added for a more filling omelette.
100g bacon lardons
Onion – sliced
A whole reblochon
salt and pepper
little olive oil
knob of butter
Saute the onions and bacon lardons in a little olive oil and a knob of butter, in a large saute pan, add thyme and season with black pepper. Use salt carefully as it may not be necessary with the bacon. Whisk the eggs together, turn down the heat under the pan and add the egg mixture to the pan, shake the pan gently a few times and then let it set around the edges, this should take around 4 – 5 minutes.
Slice the reblochon as you wish, I normally half it horizontally then cut into triangles. Place the pieces of reblochon all over the omelette top, skin side up. Turn the grill onto a low/medium heat (depending on the ferocity of your grill) and put the frittata under the grill to cook the top and melt all the cheese. This should take about 5 minutes. Watch that it doesn’t burn on top.
Slice and enjoy warm with crusty french bread and a salad or serve cold for a picnic whilst hiking around the alps!
For a vegetarian version replace the bacon lardons with wild mushrooms.
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