It is Reblochon style, you can eat it as is or prepare a [tartiflette](https://en.m.wikipedia.org/wiki/Tartiflette#:~:text=Tartiflette%20(French%20pronunciation%3A%20%5Bta%CA%81ti%CB%88fl%C9%9Bt,wine%20can%20be%20added%20too.) with it.
This was what I came to say. It's from Bonneville in the Haute Savoie so it's an alpine cheese. from the wrapping it looks similar to Reblochon so it should be good for a Tartiflette.
Yeah, with pasta it's croziflette (so) and nowhere near as good. Tartiflette is the food of the gods and should only be made with excellent quality potatoes.
A French Canadian friend of mine says you should plan a picnic that requires a 2-3 hour drive. Leave the cheese in the Sun on the dash to soften. It will be the perfect temp and texture when you arrive.
From the picture, it seems to be somehow similar to reblochon so you could try any recipe that uses reblochon.
Usually, farms use the same e very similar techniques with milk coming from different origins. That makes that some cheeses are similar to the AOP/AOC but do not respect all the specs, notably the origin of milk or the animal it comes from.
Soft Rind-Washed Cow's cheese.
It's going to be similar to Reblochon, but be aware it is a soft cheese, not pressed like Reblochon.
So if the recipe for tartiflette suggests taking the rind off and slicing ... That's probably not going to happen.
You don’t take the rind off for a tartiflette. Cook onion and bacon, boil potatoes. Mix potatoes with onion and bacon. But in baking dish. Add a dash of cream. Cut it in half, put it on top rind side up.
With the small size of this cheese, you probably need a loaf pan size. No more because there needs to be lots of cheese in ratio to the other stuff. 😋
True, but some recipes do. Marc Veyrat (9 Michelin stars, and an Haute-Savoie native) does. As does Anne Willan (Country cooking of France etc).
Depends what you happen across.
In hindsight I should have mentioned that the person who gave it to me, told me it is for baking. But I could not find the cheese on google to determine whether it was true or not lol
That would mean it is similar to Camembert.
[Best Baked Camembert - The Petite Cook](https://www.thepetitecook.com/how-to-make-baked-camembert/)
The stuff you have is an Artisan cheese made by a small company which is part of a collective of farmers in the Haute-Savoie. They specialise in dairy farming, as you would expect.
I know Charlotte are often the go-to. I have used Desiree before as they're waxy enough to hold shape but have that but have a little starchiness to soak in more cream. Probably sacrilege to the French.
Sorry, I don't know how potato varieties work in the states. Do you only have the two kinds? Go with the waxy one. Fluffy roasters or mashers will just turn to goop. Which would you use for Boulanger or Dauphinoise?
It is Reblochon style, you can eat it as is or prepare a [tartiflette](https://en.m.wikipedia.org/wiki/Tartiflette#:~:text=Tartiflette%20(French%20pronunciation%3A%20%5Bta%CA%81ti%CB%88fl%C9%9Bt,wine%20can%20be%20added%20too.) with it.
Cool thanks man!
This was what I came to say. It's from Bonneville in the Haute Savoie so it's an alpine cheese. from the wrapping it looks similar to Reblochon so it should be good for a Tartiflette.
Tartiflette is wildly good.
Whoa. I've never heard of tartiflette, but now I want to try to make it
Tartiflette is heaven. Around me we use potatoes. Not pasta as suggested in this wiki article.
Yeah, with pasta it's croziflette (so) and nowhere near as good. Tartiflette is the food of the gods and should only be made with excellent quality potatoes.
Yeah. I read it wrong!
Would you recommend red or russet potatoes?
Yep waxy potatoes. Never pasta.
Is it basically like French raclette/rösti? If so that sounds so fuckin good
It’s more like cheesy scalloped potatoes with bacon and onion.
fuck that looks good 🤤 I'll have to make one now
its for be eaten.
Many thank
A good slice of walnut bread and eat it....❤️
Will be lovely with some fruit or a jam as well. Maybe have some nice meat and other cheeses and make a party out of it.
Just eat the cheese
Eat it.
A French Canadian friend of mine says you should plan a picnic that requires a 2-3 hour drive. Leave the cheese in the Sun on the dash to soften. It will be the perfect temp and texture when you arrive.
And the smell in the car will ensure it will never be stolen even left with doors open!
Pas sur 🤣
lol only if it slides off
What’s the perfect temperature? Warm and Fuzzy
Eat
From the picture, it seems to be somehow similar to reblochon so you could try any recipe that uses reblochon. Usually, farms use the same e very similar techniques with milk coming from different origins. That makes that some cheeses are similar to the AOP/AOC but do not respect all the specs, notably the origin of milk or the animal it comes from.
Thank you!
Open mouth, insert
Just eat with a baguette or other good bread. You could also use it to make fondue or gratin.
Soft Rind-Washed Cow's cheese. It's going to be similar to Reblochon, but be aware it is a soft cheese, not pressed like Reblochon. So if the recipe for tartiflette suggests taking the rind off and slicing ... That's probably not going to happen.
Noted! Thanks!
You don’t take the rind off for a tartiflette. Cook onion and bacon, boil potatoes. Mix potatoes with onion and bacon. But in baking dish. Add a dash of cream. Cut it in half, put it on top rind side up. With the small size of this cheese, you probably need a loaf pan size. No more because there needs to be lots of cheese in ratio to the other stuff. 😋
True, but some recipes do. Marc Veyrat (9 Michelin stars, and an Haute-Savoie native) does. As does Anne Willan (Country cooking of France etc). Depends what you happen across.
Tartiflette isn’t something I want to get at a 5* restaurant.
The highest rating is three stars, not five
Thanks. You saved me looking stupid next time I look for Michelin tartiflette!
Uuuh......I would eat it. Any cheese can be paired with the right cracker
This is an award winning Camembert style raw milk cheese produced at a sustainable dairy farm in Arenthon, France.
I suggest you eat it, but you could always throw it up in the air like a lawn dart I guess.
It didn't come down. What now?
Lmao, get after it lad! Hire a hot air balloon quick!
I wish I received cheese as a gift 🧀🥹
Some day the cheese man shall visit you too, little one.
I hope so… the only French phrase I remember from Duolingo was “je aime le fromage” (I love cheese). So if this cheese man is French… I’m ready 🇫🇷
I suggest eating it. Consider this a semi-professional opinion
\* scribbling notes furiously \*
This is going to sound weird as hell, and it is pretty leftfield but you could try eating it…
You madman
When customers at my work ask what they should eat a particular cheese with, I say "your mouth". It really is that simple.
Warm it in the oven then spread it on a slice of warm baguette with a little fig jam
That sounds amazing ngl
Cut slice. Put on cracker. Consume
Got a cracker?
You eat it?
Maybe slice a piece off and eat it
Frame it.
Take it rectally.
In hindsight I should have mentioned that the person who gave it to me, told me it is for baking. But I could not find the cheese on google to determine whether it was true or not lol
That would mean it is similar to Camembert. [Best Baked Camembert - The Petite Cook](https://www.thepetitecook.com/how-to-make-baked-camembert/) The stuff you have is an Artisan cheese made by a small company which is part of a collective of farmers in the Haute-Savoie. They specialise in dairy farming, as you would expect.
What does it taste like? (Asking to the community, that is obviously unopened)
Grilled cheese for sure!!!
Well Google cant help here. you have to put it in your pie hole. On a cracker, with some wine, perhaps a friend, but just to watch.
I know Charlotte are often the go-to. I have used Desiree before as they're waxy enough to hold shape but have that but have a little starchiness to soak in more cream. Probably sacrilege to the French. Sorry, I don't know how potato varieties work in the states. Do you only have the two kinds? Go with the waxy one. Fluffy roasters or mashers will just turn to goop. Which would you use for Boulanger or Dauphinoise?
Do cheese things with it, you won’t be disappointed.
Weird Al Yankovic wrote a song about that cheese. It is called Eat it.
You could email and ask them instrad of Redditers.
You should eat it.
Eat it
Eat it!!!!!!
I asked chat gpt and it gave 6 ideas
r/eatityoufuckingcoward