Tartiflette: Potatoes, Bacon and Whole Reblochon
By The French Pantry
The Savoyard classic: sliced potatoes, smoked bacon, onions and cream under a whole farmhouse Reblochon, split crosswise and baked rind up until golden.
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Savoyard Fondue: The Classic Three-Cheese Recipe
By The French Pantry
The real Savoyard fondue: equal parts Beaufort, Abondance and Emmental de Savoie, melted into dry Savoie white wine. Ratios, technique, and how to keep it from splitting.
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Baked Vacherin Mont d'Or with Garlic and White Wine
By The French Pantry
A whole Vacherin du Haut-Doubs baked in its spruce box with garlic and white wine. Ten minutes of work, 25 minutes in the oven, and a molten cheese dip for...
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