Tartiflette: the cheesy potato dish that won praise from Anthony Bourdain

THE secret of tartiflette lies In THE cheese. THE star of THE flat East THE semi-soft, benign Reblochon, A slightly with yellow rind disk It is impressive creamy And has A pleasantly hazelnut aftertaste. Do In THE mountains of THE Haute-Savoie region of France, THE cheese Appointment back has THE 13th century, When Farmers would be pay their to rent out with milkman — all while sneakily reduce It is price. When owners came has collect, Farmers would be partially milk their cows In THE Morning, bifurcate on "all" of THE liquid gold as payment And lowering production expectations. Farmers would be SO back In THE evening has milk THE cows Again, to book THE even richer milkman For themselves. This act of retirement roughly translated has "reblocher", giving Reblochon - THE cheese do Since This rich, at the end of the day milk — It is name.

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Unfortunately, Reblochon East illegal In THE WE., as It is unpasteurized And is not it aged long enough has satisfy WE. food security standards. SO unless You to have A illicit milkman Merchant willing has slide You A tome of This raw milk cheese below THE painting, you go to have has TO DO tartiflette with A substitute. It is best has prepare THE flat with A in the same way soft, washed rind merger cheese. Taleggio, Camembert, Delight of Jura, Or Brie are all worthy of interest trades. THE alternatives can not be enough as sticky as real Reblochon, but Alas, there are related has be a few challenges When cooking French kitchen In A far to land. In addition, It is hard has go fake with potatoes covered In cheese, No matter THE nice.