Reblochon

Reblochon

What it is

Its name comes from reblocher — to milk a second time. Savoyard tenants were taxed on the volume they drew, so they left the udder half-empty while the landlord's man watched, then milked again once he had gone. The richest milk of the day became a cheese made from fraud.

In the kitchen

The whole point of a tartiflette is that it melts without splitting. Split the wheel through its waist, rind up, and let it collapse into the potatoes.

Goes with

Potato Onion Guanciale Cream Black pepper White wine vinegar Garlic Thyme

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