Day 7: Reblochon
There is little about France’s alpine region, particularly the departments of Savoie and Haut Savoie, that isn’t stunning. The area boasts some marvelous cheese (including five AOPs), which, when eaten with the region’s equally delicious charcuterie and wine, makes one loathe to move on to a main course! France descends on the region in the winter for its magnificent skiing and scenery. We visited the region in April. Because it was the end of the “season,” it was largely abandoned. I distinctly remember the smells of the region as we drove through the mountains as these smells were present in the meat and cheese as well.
Reblochon is one of the regions well-known cheeses, a medium-sized disk with a dusty white/yellow crust and an elastic paste, rather like Saint-Nectaire (in size, elasticity, and texture only). This one was creamy and smelled of grass and a bit of hazelnut. As the winter months approach, Reblochon appears in a classic Savoyard recipe called tartiflette, a sinful dish of potatoes, cheese, lardons and onions.