>Entremont Cheeses

We’re all now as familiar with some of the classic French cheeses as we are with our own Cheddar, Stilton and Double Gloucester. What would a Christmas party or a summer picnic be, without a wedge of Brie, Camembert or Port Salut?

Well France has literally hundreds more fantastic fromages that you may not have discovered yet and Entremont brings you some of the best of the rest. Emmental, Raclette, Comté, and Reblochon are some wonderful new tastes and textures which originate from the Alpine regions of France and can be used to make deliciously warming winter meals and treats.

From the the classic Cheese Fondue; to the less well-known traditional Alpine dish of Tartiflette; to a simple oven melted cheese in its box (delicious for just dipping with a baguette) these cheeses aren’t simply for “Apres Ski”.

Delicious, nutritious and simple to prepare, these undiscovered French gems have just got to be tried by all of us cheese lovers in the UK! Bon appetit!

Emmental

This Emmental is produced according to a quality label ”Affinage de Tradition” which guarantees traditional maturation in cellars for a minimum of 7 weeks where the hard crust develops as well as the famous holes! Entremont Emmental is golden coloured and has a gently biting, fruity taste. They are many ways to enjoy this cheese: on the cheese board of course, but also sliced in a sandwich or served grated over your favourite pasta or soup dishes.

Traditional Emmental is finely grated to make it easy to melt and is perfect for any gratin. Grated Emmental is useful in so many ways in the kitchen; it’s perfect for gratins, soufflés, quiches and fondues. Grated Entremont Emmental has a piquant, fruity taste which can also bring a sophisticated touch to soup, pasta, risottos or simply steamed veggies.

Reblochon

Reblochon is a washed rind soft cheese made mostly in Haute Savoie in the French Alps, at a minimum altitude of 500 metres. This is a small version called ‘petit Reblochon’. There is a wonderful, traditional Alpine dish associated with this cheese, known as Tartiflette. Tartiflette is a delicious, hearty mixture of boiled potatoes with lardons, garlic and crème fraiche, cooked in the oven with Reblochon melted over the top. Reblochon is also a fantastic cheese to have on the cheese board...but watch out, some of us got addicted to it!

Raclette

Raclette is another popular winter dish in the Alps; Raclette cheese is melted over boiled potatoes and accompanied with cured meats, various salads and pickles. You can prepare a Raclette dish for one person with the Barbeclette; a small Raclette pan that goes under the grill.

Raclette cheese is also delicious on any roasted vegetables or in a jacket potato. Or why not try it on toast for a delicious twist on a Welsh Rarebit. French Rarebit if you like; now that’s fusion cuisine!

Comté

This authentic French cheese comes from the Revermont valley. This Comté is made from un-pasteurised milk produced from dairy cows which graze in the sweet, fragrant herb pasteurs of the Alpine valleys. The delicious milk from these herds gives this cheese a complex, nutty flavour with a vivid dark colour instead of the more traditional yellow hue. It is particularly delicious with biscuits and grapes as part of a simple but sophisticated cheeseboard accompanied by a fantastically robust red wine. Alternatively, grate it into fondues, gratins or sauces for a richly superior flavour.

Tartiflette

Tartiflette is becoming a more and more popular dish, however we don’t always have the time to prepare it. In this pot you get Reblochon cheese, onions and smoked ham, all ready to spread on your potatoes. In just five minutes you will have a delicious, authentic-tasting Tartiflette! Mmmm perfect for these cold winter evenings!

La Fondue

This Cheese Fondue uses a traditional recipe which mixes white wine with three different hard cheeses including Comté and Gruyère. Fondues often can be messy and fiddly to prepare however this makes fondue so easy to have. Easily opened and microwavable, you can use as much or as little as you like and then place the rest back in the fridge with its lid on top for later. A trick to keep it warm on the table is to use one large thick bowl or scoop into individual ramekins which keep the fondue warm, melting and delicious!

Le Crémeux Chaud

This cheese is a full fat soft cheese made according to a traditional recipe from The Franche Comté. It comes wrapped in a special paper which means you can pop it (as it is) straight into the oven. Served hot with some paprika or black pepper sprinkled on top it’s a delicious dish for the whole family to dip into with a crusty baguette.