The filthy, cheesy hussy, I just can’t get enough off – Tartiflette!.
I have always been amazed at how so many different cheeses can be produced from just some cow juice. Red Leicester, Stilton, Brie, Spanish manchego, taleggio or even the controversial Mimolette. Cheese; I just don’t know what I’d do without you.
I was pottering around the continental market that was in the city last week and – as I always do – I tried to sniff out the stinky French cheese stall that normally graces the market but alas, it just wasn’t there. I felt quite downtrodden at this point because, that stall was my only sure-fire way of getting hold of one of my favorite cheeses of all time, Reblochon. A cheese that smells like a sack full of rotten socks yet tastes incredible. It’s probably a good thing this cheese isn’t so easy to get in the city because if it was, I’d probably weigh a lot more than I already do.
So I figured I had 2 options, either accept defeat and shuffle back into my reblochon deprived life or pluck up the courage to blag some off a tartiflette vendor that my keen eyes had spotted, thankfully I had opted for the latter. I have to say the vendor was brilliant and completely understood my plight. I managed to score a nice round of reblochon for £8 which considering its size, I knew it was worth it.
Now I could have quite easily just eaten the whole lot as it was, but I did manage to save about half of it for this recipe which, to be honest, deserves a round of applause considering how weak-minded I am. In my head I was thinking ‘its fine Adam, your readers won’t mind, they wouldn’t hold it against you if you ate more cheese than is medically advisable. It’ll be fine’. Well, thankfully I rarely listen to my conscience anyway, the self-serving, odious ponse!
Tartiflette is one of those dishes that makes you think ‘ I should probably not eat this, but I will. Cardiac arrest is for wimps anyway’. It’s a dish created in the french alps for all those skiing type people who do lots of strenuous exercises, I don’t do any exercise because that would be the time I could be spending eating nice things. You really should give this one a go, it’s easy to put together and of course, it tastes incredible. The number one rule though if you absolutely MUST use reblochon cheese, nothing else will do for this and you’d end up with something different entirely. Brie, camembert is both a no no, it’s just not the same. If you can’t find it at your local supermarket or cheesemonger, you can get it easily online.
If you make my Cheesy Tartiflette recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
250g Reblochon cheese Try out our Tartiflette chicken recipe and post your results below in the comments…
How do you make Cheesy Tartiflette
600g new potatoes, a good waxy variety like Charlotte
4 rashers of back bacon or 6 of streaky, whichever you prefer
1 large garlic clove thinly sliced
1 large onion slice onion
100ml white wine
150ml double cream
Sunflower or other flavorless oil
Salt and pepper
A small handful of fresh chives
250g Reblochon cheese
Try out our Tartiflette chicken recipe and post your results below in the comments…