Reblochon Cheese: This is what you need to know
Discover Reblochon, a creamy French cheese from the Alps. Perfect for fondue or tartiflette, with a rich, nutty flavor.
Reblochon Cheese: This is what you need to know Read More »
Tartiflette Cheese
Definition and Origin
Tartiflette cheese is a French washed-rind cheese originating from the Savoie region in the Alps. It is traditionally made from raw cow’s milk and features a distinctive orange rind. This cheese was developed in the 1980s to promote Reblochon-style cheeses and boost local dairy consumption.
The name Tartiflette derives from the local potato dish “tartiflette,” for which the cheese is a key ingredient. It belongs to the family of soft, pressed, and washed-rind cheeses. Its production adheres to specific regional methods that ensure a creamy texture and robust flavor.
Production Process
Tartiflette cheese production begins with raw, whole cow’s milk that is gently heated and inoculated with specific bacteria cultures. Rennet is added to coagulate the milk, forming a curd that is cut and gently stirred. The curds are then molded and lightly pressed to expel excess whey.
After unmolding, the cheese is salted and regularly washed with a brine solution during aging. This washing encourages the growth of Brevibacterium linens, which gives the rind its characteristic color and aroma. Aging typically lasts four to eight weeks in humid cellars to develop its full flavor.
Sensory Profile
Tartiflette cheese presents a pale yellow, supple paste with a smooth, creamy texture that becomes runny when warmed. Its aroma is pungent and earthy, typical of washed-rind varieties. The flavor is rich, savory, and slightly nutty with a tangy finish.
On the palate, it offers a balanced saltiness and buttery notes that complement its robust aroma. The rind adds a subtle bitterness and mushroom-like undertones. Its melting qualities are excellent, making it ideal for cooked dishes.
Culinary Uses
Tartiflette cheese is famously used in the traditional Savoyard dish tartiflette, where it is melted over potatoes, onions, and lardons. It also pairs well with charcuterie, crusty bread, and dry white wines like Vin de Savoie. Its creamy melt makes it suitable for gratins, sandwiches, and fondues.
When serving, it is best enjoyed at room temperature to appreciate its full aroma and texture. It can be used as a table cheese or as a cooking ingredient to add depth and richness. Avoid overheating to prevent excessive oil separation.
Regional Examples and Varieties
Authentic Tartiflette cheese is produced primarily in the Haute-Savoie and Savoie departments of France. It is closely related to Reblochon but often has a milder profile and is marketed specifically for the tartiflette recipe. Some producers make variations using pasteurized milk for export markets.
Similar styles include Reblochon de Savoie AOP and other Alpine washed-rind cheeses like Mont d’Or. These cheeses share comparable production techniques and sensory characteristics. Tartiflette remains a protected name tied to its regional identity and culinary tradition.