It’s difficult to follow the cheese rolling, but hey, this is a blog and I don’t want to leave it another year until the next cheese.
Before that another cheese thing loomed on the horizon.. concerning reblochon.
Reblochon is entirely unsuitable for cheese-rolling. Granted, it is circular but it is probably only two inches thick and, beneath the rind is quite soft and creamy.
It’s a cheese eaten by rose-cheeked Alpine types who are cross-country skiing, walking up Alps in snow or spending the day on the piste.
And it’s best eaten as tartiflette, which is a rather luscious died-and-gone-to-heaven mix of reblochon, potato, onion, crème fraiche and smoked bacon. Veggies can leave out the smoked bacon.
Staying near the French Alpine town of Megeve a few months ago, I tried a local version of tartiflette. It was very good, although I then felt compelled to clamber up a black-run ski slope to work off the 4,000 calories which I’d undoubtedly consumed.
I brought a cheese back and in August I noticed that there was only one day left before it was out of date – so I rootled out a dish with a tartiflette recipe glazed on to the base which son #2 had given me before I even knew what a reblochon cheese was.
Dear reader, I made the tartiflette and it was indeed absolutely heavenly. So I am sharing with you. Create, cook, consume…. and find yourself an Alp to climb at a convenient moment.