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Dec 1, 2008 10:52 AM

Reblochon or reblochon-like cheese in DC or NOVA?

I want to make a tartiflette which calls for reblochon de Savoie but I understand this is a raw milk cheese which is no longer available in the U.S.? What would be the next best thing?

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  1. call the folks at Bower's or Cowgirl.

    Taleggio might work.

    1. Yeah, that's partially true. The FDA put the kabosh on "true" Reblochon but those crafty Savoiard cheesemakers had a trick up their sleeves; they just re-named the cheese. Look for it under the name "Fromage de Savoie" it's the same cheese with just a slightly lower fat content and it's still made with raw milk. Check Arrowine in Alexandria, too.

      2 Replies
      1. re: Vespa1

        arrowine is in arlington (which i know you know, vespa, from an earlier post -- but this is for the benefit of amy b).
        they do have a fine selection!

        vespa, you are very knowledgeable. are you in the industry?

        (oooops! i just noticed the age of these orther posts. ;-).

        1. re: alkapal

          D'oh! Yeah, Arlington. Shows you how often this Baltimore boy gets out of town.

          In the industry-until recently, yes.

      2. I lived in Savoie and made tartiflette often. You absolutely need reblochon. Without it you can't get the crusty top from the reblochon rind that makes tartiflette the great dish that it is. The last time I made it here, a few years ago, I found reblochon locally, maybe at Whole Foods. You could also always order from Artisanal in New York.

        1. I second calling Cowgirl Creamery if you live in DC. Also try Cheesetique (sp?) in Alexandria if you live in NOVA.

          1. You've probably gotten over your tartiflette issue, but should the question come up again probably could use the very similar Fleur des Alpes. I have also made an excellent version tartiflette using a cut from a ripe wheel of the West C. Cork Ireland cheese, Ardrahan. Two other lovely crusty beauties from that county, Gubbeen or Durrus would work as well. Though probably a severe offense to any severe traditionalists, the crust on these is dense and perfect for the dish, with notes of bacon and lard that will complement all the other traditional flavours. Probably cheesetique or cowgirl will have these, otherwise try diburnos .

            2 Replies
            1. re: w.phillyeater

              you write very knowledgeably about cheese, too, w.phillyeater.

              are you moving to d.c. area? (i hope your upcoming visit is fun -- you're going to have nice weather it seems -- near 70! ). it should be a nice weekend to walk around old town alexandria, as you may know already....

              1. re: w.phillyeater

                I ended up using Fleur des Alpes from Whole Foods and it was scrumptious.