reblochon

• “Over the past decade, as manufacturers of the world salivate over India's potentially lucrative burgeoning middle class, we find we're not just expected to pronounce 'reblochon', but also (gulp) eat it.”

  The Hindu - Front Page

• “-- Cut the reblochon cheese lengthwise and put both halves atop the casserole to melt.”

  Recette / Recipe

• “In a gleaming kitchen at a technical college on the northern outskirts of Paris, Kébire is chopping bacon for the dish she is preparing: tarte savoyarde au reblochon.”

  The Guardian: Alain Ducasse gives Paris's poorest women a lifeline

• “The French reblochon, with its soft texture and beige color, is a rich cheese made from the second milking of the day, when the cow's milk has a higher fat content.”

  Making merry in May: Mexico's National Cheese and Wine Festival

• “-Cut the reblochon cheese lengthwise and put both halves atop the casserole to melt.”

  Recette / Recipe

• “It's the classic potato gratin flecked with onions and bacon, and draped with melted reblochon.”

  Newsweek: Savoie the Fair

• “The other cheese beloved in Savoie, the smelly, oozing reblochon, is the star of a Savoyard specialty: the famous tartiflette.”

  Newsweek: Savoie the Fair

• “Tartiflette (from this site) 1 reblochon (cheese) 1 kg waxy potatoes”

  For the love of Reblochon..

• “Place the halves of reblochon on top, rind-side upwards, and put in the oven for 15-20 minutes, until the cheese has melted into the potatoes.”

  For the love of Reblochon..

• “To prepare the reblochon, you should just cut it in half horizontally -- connoisseurs leave the rind on.”

  Everything old is new again..

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