Reblochon or reblochon-like cheese in DC or NOVA?

[Amy B.]

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?

[sweth]

There's a new fromagerie (called, I believe, "Fromagerie") on the west end of Old Town Alexandria; the owners are French, so it might be worth calling them to see what they have.

(This is not a sneaky way to get someone to try them out and report back here. Honest.)

[alkapal]

sweth, that is great. i wanna check them out very soon: http://www.lafromagerieonline.com/che...

"Opening Winter of 2009!!

"La Fromagerie is located in the heart of Old Town, Alexandria,VA on the corner of King and S. Payne Street. A one of a kind cheese store, La Fromagerie emphasizes American artisan cheeses and charcuterie.
......

"La Fromagerie proudly showcases and specializes in American cheeses. Sebastien [Tavel] and Mary [Tavel] strongly believe that independent, regional farmers create and produce a unique and flavorful variety of enjoyable cheeses. La Fromagerie also offers a selection of high-quality European cheeses, along with cured meats and other delectable gourmet products."

the website seems to state that they're not yet open.

[sweth]

I actually learned about the place when I met Sebastien at the bar at Southside last week, and he had said that they were expecting to open this week.

[SoxFan1]

It is probably appreciated by some that you have identified a new retail cheese shop, but what is it about that shop, or its prospective offerings (listed on the web site that the subsequent poster provided), that makes you think that they will offer the specific cheese requested in the original post?

[alkapal]

gee soxfan! why the grump? this is how threads go....and the new cheese shop owners are *french*. maybe french cheese shop owners have the op's requested french cheese or know a good substitute.....since they're french.

[sweth]

I never said that they definitely would; just that, based on the fact that it's a French cheese and it's a French cheese shop, it might be worth a call. Just like others suggested it might be worth checking with Arrowine, Bowers, Cowgirl, and Cheesetique. The sum total of my knowledge of the place is what I learned from chatting with the guy next to me at a bar, who turned out to be someone who was about to open a store that from the owner's description seemed like it might be worth the OP checking out; I haven't had a chance to look at the website alkapal linked to, but if there's something there that would make it a bad suggestion, I apologize.

[w.phillyeater]

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 http://www.dibruno.com .

[alkapal]

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! http://forecast.weather.gov/MapClick.... ). it should be a nice weekend to walk around old town alexandria, as you may know already....

[Amy B.]

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

[Jamonportodos]

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

[shellymck]

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.

[Vespa1]

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.

[alkapal]

arrowine is in arlington (which i know you know, vespa, from an earlier post -- but this is for the benefit of amy b). http://www.arrowine.com/cheese.html
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. ;-).

[Vespa1]

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

In the industry-until recently, yes.

[hill food]

call the folks at Bower's or Cowgirl.

Taleggio might work.