What is a good substitute for Reblochon cheese?
Substitute for Reblochon cheese
- You can use Italian Fontina which melts well.
- OR – Try a good Port Salut. This cheese does not melt well. Thanks to reader Adam for that tip.
- OR Muenster cheese which works well for melting too.
Can 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. Reblochon is made in the Thônes and Maurienne valleys in Savoie, France.
Can you freeze reblochon?
Yes, you can freeze reblochon cheese. Reblochon can be frozen for up to 1 month. Be careful to wrap the cheese well before you freeze and make sure you have an idea of how you plan to use it because the cheese will change in texture.
What do you eat Reblochon with?
traditional dishes made of melted creamy cheese (Reblochon cheese) with potatoes and deli meat. The perfect meal in winter! It’s made of potatoes, reblochon cheese and bacon. Delicious with a glass of wine ad a green salad.
What goes with Reblochon?
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.
How long will tartiflette keep in fridge?
Tartiflette also keeps in the fridge for two days, cover it and wrap well, you can always eat the leftovers for lunch the next day.
Can you eat Reblochon cold?
At home, Reblochon should be kept in a cool place (10-12° c) and is best eaten in the 10 days following the purchase. Leave it at room temperature for two hours before eating. Reblochon AOC is perfect for winter dishes as the classic “Tartiflette”, a delicious baked gratin that’s traditional in Haute Savoie.
