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Reblochon (French pronunciation: [ʁəblɔʃɔ̃] ) is a soft washed-rind and smear-ripened
French cheese made in the
Alpine region of Haute-Savoie from raw...
- [taʁtiflɛt]) is a dish from
Savoy in the
French Alps. It is made with potatoes,
reblochon cheese,
lardons and onions. A
splash of
white wine can be
added too. The...
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Reblo Reblò
alpino (see
Reblochon)
Reblo cremoso della Val di Susa –
Piedmont Reblochon –
Piedmont Rebruchon (see
Reblochon)
Regato Renàz –
Veneto Riavulillo...
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specialty from the
Savoie is tartiflette,
which is made with potatoes,
reblochon cheese, cream, and lardons. A
traditional use for
lardons is in a technique...
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Alpine regions supply their specialty cheeses like Beaufort, Abondance,
Reblochon,
Tomme and Vacherin. Mères
lyonnaises are
female cooks particular to this...
- norvégien
Smoked salmon instead of ham
Croque tartiflette Sliced potatoes and
Reblochon cheese Croque bolognese /
Croque Boum-Boum
Bolognese sauce Croque señor...
- cooking. The
local cheese dairy farms produce the
renowned Tomme and
Reblochon cheeses for
which the area is famous. At the dawn of the 21st century...
- to make
Appellation d'Origine Contrôlée
cheeses such as
Abondance and
Reblochon. The
Abondance originated in the
French or
Savoyard part of the former...
- 7 million.: 8
Cheese production (by variety) in 1999 (except as noted) was:
Reblochon – 16,950 tons
Tomme de
Savoie – 5,500 tons
Emmental – 3,000 tons (2006);...
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region in south-eastern France, and is the ″capital″ of
local cheeses Reblochon and Chevrotin. The Fier
flows northwestward through the
middle of the...
