Manual Maybaum RAC 500 (page 17 of 36) (English, German, Dutch, French)

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RECIPES

Using Reblochonnade Pans

Note: for these recipes, use the large

round pans, placing one pan on each

cooking element.

Reblochon Cheese:

A little background...

Reblochon cheese was ﬁ rst made in the

13th century in the Thônes Valley of

France‘s Savoy region. Farmers of that

time rented their mountain pastures

and gave the landowner a proportion

of the milk they produced as rent. On

days when the owner came to measu-

re production, farmers milked their

cows incompletely in order to pay less

rent. Once the landowner had gone,

they would then ﬁ nish milking. Milk

from this second milking („re-blocher“

means „to pinch a cow‘s udder again“)

came eventually to be known for its

use in an excellent cheese, Reblochon.

Appellation d‘origine contrôlée

Of the more than 300 cheeses made in

France today, only 38 have the coveted

„Appellation d‘origine contrôlée“

designation. The AOC designation gu-

arantees that a cheese is produced at

speciﬁ c sites following traditional far-

ming, production and aging methods.

Reblochon de Savoie cheese is the

product of time-honoured tradition,

sound practices and local wisdom.

What Is Reblochon Cheese Like?

- Reblochon ‚fruitier‘ is made year-

round in the Savoy using milk produced

within the AOC zone. It is identiﬁ ed

by use of a red casein (a milk compo-

nent) tag pressed into the face of the

cheese.

- Reblochon ‚fermier‘ is made ex-

clusively on farms in the winter and

mountain pastures in the summer.

Twice a day immediately after mil-

king, producers make this traditional

cheese using only the milk from their

own herds. This type of cheese bears a

green casein tag.

Here are some recipes to make using

your Tour à Fromages®. Reblochon de

Savoie cheese goes well with a wide

range of foods, making for endless

possible combinations and culinary

creations. You are limited only by your

imagination!

RECIPE OF REBLOCHONNADE

Serves 6

Ingredients: 2 Reblochon de Savoie

cheeses; 12 potatoes; variety of cold

meats (e.g., cured raw ham, smoked

ham, dried meats, Grisons meat, sau-

sage); side dishes as desired (cocktail

onions, pickles/chutneys, salad, etc.).

Cook the potatoes in their skins and

then place them on the upper glass

tray in a heat-resistant dish containing

enough water to cover the bottom.

Slice the Reblochon cheese in two

horizontally. Place one piece in each

large round pan with the cut side (ﬂ esh

of the cheese) facing up. Put the pan

on the element and allow the cheese

to heat for several minutes. Remove

the pan and use a spoon to scoop the

melted portion of the Reblochon onto

a plate of peeled cooked potatoes. Re-

turn the pan to heat and continue mel-

ting the remaining cheese. Serve with

cured raw ham, dried meat, sausage,

salad, cocktail onions and pickles.

Reblochon cheese goes well with a

dry white Savoy wine (consume with

moderation).

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Maybaum RAC 500 Manual

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