Because it contains 200 mg of calcium per ounce, Reblochon cheese guarantees improved bone growth and repairs bones at an accelerated rate. It's a soft, edible rind cheese, so it is a decent start, and if you don't find anything else, you could go with that. Ashbook from Spring Brook Farm in VT is a more local take on Morbier. Named after its origin in the beautiful alpine valley of Val Taleggio, this Italian cheese has many characteristics similar to Reblochon. While it’s true that raw milk Reblochon cheese has not been allowed to enter the US since 2004, a pasteurized alternative is available that can be used instead. You can add it to the simplest of recipes and experience its magical, inimitable flavor. Yes, the dish was created in the 80s and was, indeed, used as a marketing tool. You're going to be melting it anyway. It was a marketing ploy by the people who make reblochon. Gruyere cheese is most commonly used in veal Corden blue, French soups, and cheese sandwiches. ChefTalk.com is a community of food lovers dedicated to chefs, © 1999-document.write(new Date().getFullYear()); ChefTalk.com. This cheese does not melt well. Join Yahoo Answers and get 100 points today. It is made with a mixture of three types of milk taken from three different breeds of cows named montbeliarde, tarine, and abondance. Most cheese shops sell Delice du Jura as their Reblochon substitute. It's a soft, edible rind cheese, so it is a decent start, and if you don't find anything else, you could go with that. Raclette cheese is another Reblochon-style cheese. The milk that remains is much richer, and was traditionally used by the dairymaids to make their own cheese. Don’t let inaccessibility get in the way of a perfect fine dining experience. You might find that a a raclette type cheese would make a better substitute if that's in the market. wheel of cheese. To identify a good Fontina cheese, look for an orangish-brown rind. Another nutritional fact that makes this cheese a great addition to any table is the richness of its fat content. You must log in or register to reply here. It has a yellow-orange appearance and has a velvety fine rind. Cheese is region-specific and changes its taste, shape, and form from place to place. So with that in mind, any barny cheese will do, preferably a washed rind semi soft. Press question mark to learn the rest of the keyboard shortcuts. Don't spend too much, a good cheese will be wasted. You're looking for middish ripeness without too much "old sweat sock" association. I hope that Tesco are not taking it off their shelves as they seem to have done with the other French cheese Moirbier. OR - Try a good Port Salut. Once the cheese is ready, it’s lightly pressed and left uncooked. Fontina cheese is also a semi-soft rind cheese with the same nutty taste as Reblochon cheese. Limburger: originated in the Herve area of French speaking Belgium. But this does not mean Americans can’t enjoy the goodness of Reblochon cheese! Incredible paste and rich flavor. Studies have suggested that people eating any cheese on a routine basis have better results on their calcium tests. The name ‘Raclette’ is derived from racler, meaning “to scrape off” –traditionally, the cheese is melted from its top and then scraped over a cooked meal. It has a yellow buttery appearance and tastes creamier and richer. Later, in the 16th century, the same cheese was named ‘devotional cheese’ since it was given to Carthusian monks of the Thones Valley in exchange for their blessings. Fortunately, when it comes to cheese, there is no end to its variety–the list goes on and on. Neither gruyère, Brie or Camembert are ideal, they’re all quite different from reblochon. Even with this recognition, Reblochon is not available in the United States of America merely because of its use of unpasteurized milk. Reblochon can easily be incorporated into any diet plan. Its commercial-scale manufacturing was later started in the 1950s, and, over the years, the cheese has been modified according to different forms, textures, and tastes–losing its true essence as a result but also making it very similar to Reblochon cheese. Du kan lese mer om hvordan vi bruker informasjonen din, i retningslinjene for personvern og retningslinjene for informasjonskapsler. It is allowed to age for a longer duration, which gives it a pungent aroma, an irregular shape, and dark brown color. Due to health laws, Reblochon cheese, in its purest uncooked form, is not readily available in the United States as well as a number of other countries. It is prepared out of a full cream from unpasteurized milk. Best it's gonna be... Any recommendations for a good Morbier sub? Reblochon is completely safe to eat and keeps you healthy. The cheese, however, only found its true recognition and French AOC certification as late as 1958. It was awarded the Bronze medal during the World Cheese Awards in 2014 for its amazing taste. Try any one of the substitutes described, and test their varying flavors; whichever suits you best, go for it! I love the Rouge et Noir factory and grounds. I'm heading to TJ's in a little while, and will see what they have. Upside Down Apple Cheesecake (well sort of). You might find that a a raclette type cheese would make a better substitute if that's in the market. Thanks! It is a decreed AOC cheese— meaning it is certified through Appellation D’origine Contrôlée— and prepared following strict rules and procedure. The ubiquitous Rouge et Noir is a good choice, too. What would be the best substitute for a reblochon cheese when used in a tartiflette?