-
Reblochon (French: [ʁəblɔʃɔ̃]) is a soft washed-rind and smear-ripened
French cheese made in the
Alpine region of Haute-Savoie from raw cow's milk. It...
-
Savoy in the
French Alps and from
Aosta Valley. It is made with potatoes,
reblochon cheese,
lardons and onions. A
splash of
white wine can be
added too. The...
-
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...
-
Reblo Reblò
alpino (see
Reblochon)
Reblo cremoso della Val di Susa –
Piedmont Reblochon –
Piedmont Rebruchon (see
Reblochon)
Regato Renàz –
Veneto Riavulillo...
-
Alpine regions supply their specialty cheeses like Beaufort, Abondance,
Reblochon,
Tomme and Vacherin. Mères
lyonnaises are
female cooks particular to this...
-
region in south-eastern France, and is the ″capital″ of
local cheeses Reblochon and Chevrotin. The Fier
flows northwestward through the
middle of the...
-
baked thinly sliced potatoes with
cream or milk, and tartiflette, with
Reblochon cheese, are also widespread. In the
north of Italy, in particular, in...
- mushrooms. Savoyarde: Comté,
Beaufort and one or two
other local cheese like
Reblochon, Abondance, or
French equivalent of Gruyère. Jur****ienne:
Mature or mild...
- norvégien
Smoked salmon instead of ham
Croque tartiflette Sliced potatoes and
Reblochon cheese Croque bolognese /
Croque Boum-Boum
Bolognese sauce Croque señor...
- 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);...
