"Janet" <[email protected]> wrote in message news:[email protected]... > Is this the traditional cheese used for Tartiflette. Can it be substituted if I cant find it Reblochon is traditional but in "Taste" David Rosengarten, noting that Reblochon can be difficult to find in the US, says "I've played around with cheeses that are available in the US and discovered that any fairly smelly cheese will give you a good tartiflette facsimile. Look especially for the washed rind cheese of France(but don't use the rind): Livarot, Muenster, Epoisses. In my tests a combination of cheeses used came the closest to the Reblochon taste: 1 firmly packed cup of rindless Livarot mixed with 1/2 firmly packed cup of the English cheese Wynendale (again no rind)." I'm not at all sure that the cheeses he mentions are any more common than Reblochon, and you might consider ordering this from an on-line source if you can't get it locally.
> you might consider ordering this from an on-line source if you can't get it locally. try www.cheese.com http://www.cheese.com/product_info.php?products_id=71 -Jen Half the people you know are below average. -Steven Wright
