The aroma of melting Reblochon wafts through the air, mingling with the crisp scent of Savoie white wine. It’s a smell that instantly transports me back to summers spent in the French Alps, where I first fell in love with this iconic cheese and wine pairing. Today, I’m excited to share with you a recipe that brings together two of Savoie’s most celebrated products in a dish that’s both rustic and refined: Reblochon de Savoie avec Vin de Savoie. This simple yet elegant preparation showcases the creamy, nutty flavors of Reblochon cheese, perfectly complemented by the bright acidity of Savoie white wine. Get ready to embark on a culinary journey to the heart of the French Alps!
The Story Behind Reblochon de Savoie avec Vin de Savoie
Reblochon, whose name comes from the word “reblocher” meaning “to pinch a cow’s udder again,” has a fascinating history dating back to the 13th century. Legend has it that farmers in the Thônes and Arly valleys would only partially milk their cows when the landowners came to collect their dues, which were based on the amount of milk produced. Once the landowners left, they would finish milking the cows, producing a rich, creamy milk perfect for making cheese. This “second milking” gave birth to Reblochon.
Pairing Reblochon with Vin de Savoie is a match made in Alpine heaven. The crisp, mineral-driven whites of the region, often made from local grape varieties like Jacquère and Altesse, provide the perfect counterpoint to the rich, creamy cheese. This combination has been a staple of Savoyard cuisine for generations, enjoyed by locals and visitors alike in mountain chalets and fine restaurants.
Essential Ingredients Guide
For this recipe, quality is key. Here’s what you’ll need:
- 1 whole Reblochon de Savoie (450g): Look for an AOC-certified cheese with a soft, ivory-colored rind.
- 2 tablespoons Vin Blanc de Savoie: Choose a crisp, dry white like Apremont or Chignin.
- 1 shallot: Finely minced for a subtle onion flavor.
- Fresh crusty bread or boiled potatoes for serving
Pro Tip: If you can’t find Reblochon, a good quality Brie or Camembert can work as a substitute, though the flavor profile will be different.
Kitchen Equipment Checklist
- Barbecue or grill
- Sharp knife
- Cutting board
- Aluminum foil
- Small bowl for mincing shallots
- Serving platter
Don’t have a barbecue? No worries! You can easily adapt this recipe for the oven. Simply preheat to 375°F (190°C) and bake the wrapped Reblochon for about 15-20 minutes.
Step-by-Step Instructions
1. Prepare the Reblochon:
– Carefully remove the top rind of the Reblochon using a sharp knife.
– Peel and finely mince the shallot.
– Place the minced shallot and white wine in the center of the Reblochon.
2. Wrap and Grill:
– Cut two large sheets of aluminum foil.
– Place the prepared Reblochon on one sheet and cover with the other, sealing the edges to create a packet.
– Preheat your barbecue to medium-high heat.
– Place the Reblochon packet on the grill and cook for 15-20 minutes.
3. Serve:
– Carefully remove the packet from the grill and let it rest for 2-3 minutes.
– Open the foil packet (be cautious of steam) and transfer the Reblochon to a serving platter.
– Serve immediately with crusty bread or boiled potatoes.
Chef’s Secret Techniques
To elevate this simple dish, try these pro tips:
1. Temperature Control: Let the Reblochon come to room temperature before grilling. This ensures even melting and prevents the cheese from splitting.
2. Wine Selection: While any dry Savoie white will work, I particularly love using a Roussette de Savoie for its slightly nutty flavor that complements the cheese beautifully.
3. Herb Infusion: For an extra layer of flavor, add a sprig of fresh thyme or rosemary to the cheese before wrapping it in foil.
4. Smoke Infusion: If you’re using a charcoal grill, add a handful of soaked wood chips to the coals for a subtle smoky flavor that pairs wonderfully with the rich cheese.
Common Pitfalls and Solutions
1. Overcooked Cheese: If the Reblochon becomes too liquid, it’s overcooked. Solution: Keep a close eye on cooking time and temperature. The cheese should be soft and gooey, not completely melted.
2. Sticking to Foil: To prevent the cheese from sticking, lightly oil the foil before wrapping the Reblochon.
3. Uneven Melting: If your barbecue has hot spots, rotate the cheese packet halfway through cooking for even heat distribution.
Serving & Presentation Tips
For a true Savoyard experience, serve your grilled Reblochon on a wooden board alongside a basket of crusty baguette slices and boiled baby potatoes. Garnish with a few cornichons and some cured ham for a complete Alpine feast. Don’t forget to pour glasses of chilled Vin de Savoie for everyone!
For a modern twist, try serving the melted Reblochon with a variety of dippers like sliced apples, toasted nuts, and dried fruits. This creates a fun, interactive dining experience perfect for gatherings.
Recipe Variations & Adaptations
1. Reblochon Fondue: Cut the cheese into cubes and melt with white wine in a fondue pot for a delicious cheese fondue.
2. Vegetable Stuffed Reblochon: Before grilling, stuff the cheese with sautéed mushrooms and leeks for a heartier dish.
3. Reblochon Crostini: After grilling, spread the melted cheese on toasted baguette slices and top with a drizzle of honey and chopped walnuts.
For those looking to explore more Alpine-inspired dishes, you might enjoy our creamy lemon chicken fettuccine pasta recipe, which pairs wonderfully with a crisp Savoie white wine.
Wine Pairing & Serving Suggestions
While this dish already incorporates Vin de Savoie in the recipe, serving additional wine is a must for the full experience. Here are some perfect pairings:
1. Apremont: This light, crisp white made from the Jacquère grape is a classic pairing with Reblochon.
2. Chignin-Bergeron: Made from Roussanne grapes, this fuller-bodied white offers notes of apricot and honey that complement the rich cheese.
3. Crémant de Savoie: For a festive touch, try this sparkling wine. Its bubbles help cut through the richness of the cheese.
If you’re in the mood for a heartier meal, consider serving this dish alongside our extra cheesy chicken lasagna for a decadent Franco-Italian fusion experience.
Storage & Reheating Guide
While this dish is best enjoyed fresh off the grill, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, wrap the cheese in foil and warm in a 300°F (150°C) oven for about 10 minutes, or until heated through.
For a quick lunch idea the next day, try spreading the leftover Reblochon on toast and broiling until bubbly. Top with a poached egg for a luxurious meal. If you’re looking for a lighter option, you might want to check out our easy and delicious lemon chicken breast recipes.
Remember, the beauty of Reblochon de Savoie avec Vin de Savoie lies in its simplicity. This dish is a celebration of high-quality ingredients allowed to shine with minimal intervention. So gather your friends, open a bottle of Savoie white, and transport yourself to the French Alps with every bite. Bon appétit!