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Discussion in 'Food and nutrition' started by Janet, Feb 17, 2004.
Is this the traditional cheese used for Tartiflette. Can it be substituted if I cant find it
"Janet" <[email protected]> wrote in message
> 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.
Half the people you know are below average. -Steven Wright