When we think of winter dishes, the likes of Fondue, Raclette and Tartiflette come to mind. But, the much lesser known Berthoud Savoyard is just as historic and spectacular. Read on to learn how you can make your own.

10 min prep | 8 min cook | 18 min total

SEE ALSO: How to make the cheesiest mashed potatoes ever →

From the region

Reblochon de Savoie: Tartiflette Cheese

Raclette de Savoie

Abondance

Reblochon de Savoie: Tartiflette Cheese

Raclette de Savoie

Abondance

Recipe card

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Warmest Winter Berthoud Savoyard

Traditional Haute-Savoie winter dish celebrating local Abondance cheese

Course Main Course

Cuisine French

Keyword Winter

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 2

Calories 121kcal

Equipment

• 4 Coupelles à Berthoud you can also use ramekins

Ingredients

• 600 g boiled potatoes warm
• 600 g Abondance cheese
• 2 cloves garlic
• 1 pinch nutmeg
• 4 tsp Blanc de Savoie white wine
• 4 tsp Madeira wine
• black pepper to taste

Instructions

• Preheat your oven to 160°C (or 320°F).
• Peel the garlic and rub it around the insides of the ramekins.
• Finely chop the garlic and place in the dishes. Cut the Abondance cheese into thin slices.
• Fill the ramekins with the cheese, making sure there is some space at the top. This should be more than enough space for the remaining ingredients so it doesn't bubble over.
• Add a dash of salt and pepper, 1 tbsp Savoie white wine and 1 tbsp Madeira to each dish.
• Bake in the oven until the cheese is bubbling and golden. This may 5-10 minutes depending how brown you like it and your oven.
• Serve with boiled potatoes and bread if you like too, dip the potatoes and bread in the Berthoud.

The post Warmest Winter Berthoud Savoyard appeared first on Cheese Atlas.

About Cheese Fondue

Embraced by the Swiss as a cultural cornerstone, Cheese Fondue stands as a testament to the artistry of Alpine cuisine. This timeless dish transcends its humble ingredients. And transforms a simple amalgamation of cheese, wine and seasonings into a communal experience that warms both body and spirit.

A heritage of flavour

At the core of Swiss Cheese Fondue lies the harmonious marriage of distinct cheeses. This combination, carefully balanced with dry white wine and a touch of garlic, creates a symphony of tastes. And will transport you to the rustic chalets nestled in the Swiss Alps.

Melting pot of tradition

Beyond its culinary appeal, Swiss Cheese Fondue encapsulates the essence of conviviality and shared moments. Rooted in Swiss folklore, the dish’s origin story intertwines with tales of communal gatherings during harsh winters. The fondue pot, a vessel of warmth and connection, symbolises the unity of friends and family huddled around its bubbling goodness.

Rituals and customs

Crafting the perfect Swiss Cheese Fondue involves more than just melting cheese. Indeed; it’s a ritual, a time-honoured practice laden with customs. From the precise grating of cheeses to the rhythmic stirring and the ceremonious dunking of bread cubes, each step carries a significance that transforms a meal into an experience.

Beyond the pot

Swiss Cheese Fondue isn’t confined to its pot; it’s a versatile dish that sparks creativity in serving. From classic accompaniments like crusty bread and boiled potatoes to innovative pairings with crisp apples or charcuterie, the possibilities are as diverse as the landscapes that inspired this culinary gem.

As we delve into the heart of Swiss Cheese Fondue, prepare to unlock the secrets that make it an enduring emblem of Alpine culture. Join us on this savoury journey, where every dip reveals not just layers of melted cheese but stories of tradition and the warmth of shared moments.

Ingredients

• 250 g each of Le Gruyère, Vacherin Fribourgeois and Emmentaler, grated
• ½ clove garlic
• 1 cup dry white wine e.g. Chardonnay
• 1 tbsp corn starch
• nutmeg freshly grated
• 1 tsp fresh lemon juice
• black pepper freshly ground
• 1.5 tbsp kirsch

The Star Ingredients

Unsurprisingly; the star ingredient in fondue is the cheese. Or more importantly, the blend of cheeses that you use in the recipe. Let’s have a look at our winning combination of the three best Swiss cheeses to use in fondue.

Gruyère

In the realm of Swiss Cheese Fondue, Gruyère reigns supreme as the crown jewel, adding a touch of elegance and depth to the bubbling concoction. Hailing from the pristine pastures of Switzerland, Gruyère contributes a nutty, slightly sweet flavour. Moreover, the distinctively smooth and melting texture of Gruyère ensures that every dip into the fondue pot yields a luscious and velvety embrace.

You can read more about this iconic Swiss mountain cheese in our dedicated post here.

Vacherin Fribourgeois

Next, we encounter the velvety indulgence of Vacherin Fribourgeois. Hailing from the Fribourg region of Switzerland, this cheese plays a pivotal role in elevating the fondue experience. Renowned for its exceptionally creamy texture and distinctive earthy notes, Vacherin Fribourgeois imparts a luxurious and melt-in-the-mouth quality to the fondue mixture.

Furthermore, its ability to seamlessly blend with other cheeses, particularly Gruyère, creates a perfect balance, enriching the fondue pot with a decadent creaminess.

Discover this Swiss wonder by reading our complete Vacherin Fribourgeois cheese profile here.

Emmentaler

Finally, Emmentaler completes the winning trifecta with its iconic nutty flavour and signature hole-studded appearance. Originating from the Emmental region of Switzerland, this cheese contributes a timeless melody to the fondue pot, enriching the culinary experience with its distinct character.

Known for its firm yet supple texture, Emmentaler melts gracefully, imparting a smooth and silky consistency to the fondue. Its nutty undertones, intensified by the interplay of white wine and garlic, create a harmonious fusion that dances on the palate.

Step-By-Step Instructions

1. Rub the inside of a cheese fondue pot with the garlic clove; discard the garlic.
2. Combine the grated Gruyère, Vacherin Fribourgeois and Emmentaler with the wine, corn starch and lemon juice in the fondue pot. Cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes.
3. Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 10 minutes.

Other cheeses you can use

If you can’t get your hands on one or more of those Swiss cheeses, you can try Comté, Fontina or Cheddar.

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The Best Swiss Cheese Fondue

Our take on the classic Swiss Fondue using three very special cheeses

Course Main Course

Cuisine Swiss

Keyword Party, Quick, Winter

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 8 serves

Calories 250kcal

Equipment

• Fondue Pot

Ingredients

• 250 g Le Gruyère grated
• 250 g Vacherin Fribougeois grated
• 250 g Emmentaler grated
• 1 clove garlic halved
• 1 cup dry white wine e.g. Chardonnay
• 1 tbsp cornstarch
• 1 tsp fresh lemon juice
• 1.5 tbsp kirsch
• black pepper freshly ground
• nutmeg freshly grated

Instructions

• Rub the inside of a cheese fondue pot with the garlic clove; discard the garlic.
  1 clove garlic
• Combine the grated Gruyère, Vacherin Fribourgeois and Emmentaler with the wine, cornstarch and lemon juice in the fondue pot. Cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes
  250 g Le Gruyère, 250 g Vacherin Fribougeois, 250 g Emmentaler, 1 cup dry white wine, 1 tbsp cornstarch, 1 tsp fresh lemon juice
• Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 10 minutes.
  1.5 tbsp kirsch, black pepper, nutmeg

Notes

Don’t overcook the fondue or it will get stringy. Serve at once.

The post Best Swiss Cheese Fondue (Using A Blend Of 3 Cheeses) appeared first on Cheese Atlas.

Why You Need Our Recipe

• Authentic Alpine Delight: Experience the taste of traditional Alpine cuisine right in your own kitchen. Tartiflette is a classic dish that showcases the rich flavours of French gastronomy, with potatoes, cheese, and bacon melding together in perfect harmony.
• Comforting and Satisfying: This dish is a soul-warming delight that brings comfort on a chilly evening. The combination of creamy potatoes, luscious cheese and savoury bacon creates a dish that will leave you craving more.
• Impressive and Crowd-Pleasing: Looking to impress your guests with a unique and delicious dish? Tartiflette is the answer! It’s a showstopper that will make your dinner party unforgettable.

About Tartiflette

Tartiflette is a traditional French recipe from the Savoie region celebrating one of the most famous local cheeses, Reblochon. 

The dish draws its name from the Arpitan (ancient Savoyard language) word, tartiflâ, which means potato. Moreover, local cheesemakers popularised this dish in the 1980’s in order to promote the sale of Reblochon.

Without a doubt, the French favour this rich and hearty dish during the winter months. Furthermore, it is very popular at ski resorts after a day on the slopes.

Star Ingredient

Reblochon

Reblochon is a mild washed rind cheese that is made exclusively with raw cow’s milk. It finds its roots in the Haute-Savoie region of eastern France. At 2 months, Reblochon has a moderate to strong aroma but a mild creamy and nutty flavour. Besides, its pâte is soft and buttery in texture.

READ MORE: The fun story behind Reblochon’s traditional name →

Other Ingredients

• Potato, floury variety
• Red Onion, finely chopped
• Garlic, finely chopped
• Smoked Bacon, roughly chopped
• Extra Virgin Olive Oil
• White Wine
• Full Cream Milk, fresh

Scroll to the bottom to find the full list of ingredients and detailed recipe.

Prepping Tips

• Use waxy potatoes: Opt for waxy potatoes like Yukon Gold or Charlotte potatoes, as they hold their shape well during cooking and provide a velvety texture to the dish.
• Partially cook the potatoes: Parboil the potatoes before slicing and layering them in the dish. This ensures they cook evenly and become tender while baking.
• Crisp up the bacon: Fry the bacon until it becomes crispy before adding it to the dish. This adds a delightful crunch and intensifies the smoky flavours.

Complete Recipe Steps

1. Preheat the oven to 200°C/400°F.

2. Add potatoes to a pot of cold water. The water should be enough to cover the potatoes. Season with salt, then bring to a boil over medium-high heat and let boil for approx. 10-15 minutes or until fork tender. Drain and let cool.

Scroll to the bottom for the printable recipe card

3. In the meantime, peel and finely chop onions and garlic. Roughly chop bacon. Heat olive oil in a large pan over medium heat and sauté bacon and onions for 3 minutes.

4. Add garlic and sauté for 2 minutes more. Deglaze with white wine and let cook for roughly 2 minutes.

5. Peel and slice cooked, cooled potatoes. Add half of the potato slices to a baking dish. Season with salt and pepper and top with half of the bacon-onion mixture.

6. Layer over half the sliced Reblochon and repeat the process with remaining ingredients. Cover with milk and bake at 200ºC/400ºF for about 20–30 minutes until the top is golden brown.

7. Let rest for 10 minutes and serve with a green salad.

How to Serve Tartiflette

Serve Tartiflette warm, directly from the baking dish, allowing guests to scoop out their portions. This dish pairs well with a fresh green salad and a glass of crisp white wine or a light red.

Recipe FAQs

There are some of the most frequently asked questions about this amazing dish.

Can I make Tartiflette in advance?

 Yes, you can prepare the Tartiflette a day in advance and refrigerate it. Bake it just before serving, adding a few extra minutes to the cooking time.

Can I use a different type of cheese?

While Reblochon cheese is traditional, it is not typically available in the USA and Australia. In the USA, Délice du Jura is a suitable alternative. And, in Australia, L’Artisan Organic’s Mountain Man.

Can I make Tartiflette vegetarian?

Absolutely! Skip the bacon and add sautéed mushrooms or other vegetables of your choice for a vegetarian version.

Printable Recipe Card

Indulge in the flavours of the French Alps with this heavenly Tartiflette recipe. Its creamy, cheesy, and bacon-infused layers will transport your taste buds to a world of culinary delight.

Whether you’re seeking comfort, impressing your guests, or simply craving something indulgent, Tartiflette will satisfy your cravings. So gather your ingredients, follow our simple steps, and get ready to savour this exceptional French delicacy. Bon appétit!

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Traditional French Tartiflette Recipe

Tartiflette is a traditional French recipe from the Savoie region celebrating one of the most famous local cheeses, the Reblochon.

Course Main Course

Cuisine French

Keyword Winter

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Resting Time 10 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4 people

Calories 876kcal

Equipment

• Oven

Ingredients

• 1 kg floury potato
• 2 red onions finely chopped
• 1 clove garlic finely chopped
• 200 g smoked bacon roughly chopped
• 1 tbsp olive oil extra virgin
• 200 ml white wine
• 500 g Reblochon sliced
• 150 ml fresh milk full cream
• salt to taste
• pepper to taste

Instructions

• Preheat the oven to 200°C/400°F.
• Add potatoes to a pot of cold water. The water should be enough to cover the potatoes. Season with salt, then bring to a boil over medium-high heat and let boil for approx. 10-15 minutes or until fork tender. Drain and let cool.
  1 kg floury potato, salt
• In the meantime, peel and finely chop onions and garlic. Roughly chop bacon. Heat olive oil in a large pan over medium heat and sauté bacon and onions for 3 minutes.
  2 red onions, 1 clove garlic, 200 g smoked bacon, 1 tbsp olive oil
• Add garlic and sauté for 2 minutes more. Deglaze with white wine and let cook for roughly 2 minutes.
  200 ml white wine
• Peel and slice cooked, cooled potatoes. Add half of the potato slices to a baking dish. Season with salt and pepper and top with half of the bacon-onion mixture.
  pepper
• Layer over half the sliced Reblochon and repeat the process with remaining ingredients. Cover with milk and bake at 200ºC/400ºF for about 20–30 minutes until the top is golden brown.
  500 g Reblochon, 150 ml fresh milk
• Let rest for 10 minutes and serve with a green salad

Notes

1. While Reblochon cheese is traditional, it is not typically available in the USA and Australia. In the USA, Délice du Jura is a suitable alternative. And, in Australia, L’Artisan Organic’s Mountain Man.
2. Opt for waxy potatoes like Yukon Gold or Charlotte potatoes, as they hold their shape well during cooking and provide a velvety texture to the dish.
3. Parboil the potatoes before slicing and layering them in the dish. This ensures they cook evenly and become tender while baking.
4. Fry the bacon until it becomes crispy before adding it to the dish. This adds a delightful crunch and intensifies the smoky flavours.

The post Traditional French Tartiflette appeared first on Cheese Atlas.

About Baked Vacherin

In the realm of culinary delights, few recipes boast the simplicity and indulgence found in baked Vacherin cheese. The magic begins with a wheel of this exquisite mountain cheese, known for its creamy texture and rich flavour. The key lies in the careful balance of ingredients and the artful preparation that transforms the ordinary into the extraordinary.

The result is a sensory masterpiece – a symphony of flavours that dance on the palate. The creamy, velvety texture of the cheese blends seamlessly with the savoury notes of herbs and garlic. And together they deliver a taste that is both comforting and sophisticated.

Baked Vacherin can be a show-stopping appetizer for a gathering or a centrepiece for an intimate meal. Simple yet elegant, this dish captures the essence of indulgence, inviting you to savour every moment of the melted bliss it brings to your table.

History of Baked Vacherin

The history of baked Vacherin cheese is deeply rooted in the traditions of Swiss and French cuisine. The dish takes its name from the Vacherin Mont d’Or, a soft, creamy and distinctly flavoured cheese produced in the Jura region of Switzerland and parts of France.

While Vacherin Mont d’Or is exceptional when enjoyed in its natural state, the idea of baking the cheese became a culinary innovation. Baking not only enhances the flavours but also transforms the texture into a gooey, molten delight encased in a golden-brown crust.

Over time, the popularity of baked Vacherin has extended beyond its Alpine origins. The dish has found its way onto international menus, appreciated for its rich, comforting qualities and its ability to serve as a versatile and impressive appetizer or main course.

Ingredients

• 200 g Vacherin cheese, whole
• 1 large garlic clove, peeled
• 3 sprigs rosemary
• Chardonnay
• 1 crunchy baguette, sliced
• 1 saucisson, thinly sliced
• Kalamata olives
• 1 small jar of cornichons

The Star Ingredient

Vacherin Cheese

Vacherin cheese originates from the picturesque Jura region and dates back to the 18th century. Crafted by local dairy farmers during the colder months, this seasonal delicacy embodies the essence of Alpine cheesemaking. Encased in a rustic spruce bark belt, Vacherin boasts a creamy, spoonable texture and a distinctive flavour profile characterised by earthy, woody notes and a subtle sweetness.

This cheese holds cultural significance and reaches its peak from December to April, bringing warmth and richness to winter tables. Beyond its Alpine origins, Vacherin Mont d’Or has gained global appreciation for its versatility. Whether enjoyed on its own, paired with crusty bread, or melted into a fondue, this cheese continues to enchant connoisseurs and chefs worldwide.

Step-By-Step Instructions

1. Pre-heat oven to 220°C/420°F.
2. Blanch garlic for 2-3 minutes in boiling water and slice into 4-6 shards.
3. Remove cheese from plastic and wrap base of wooden box tightly in foil.
4. Gently push in shards of garlic and sprigs of rosemary.
5. Add a splash of Chardonnay, cover in foil and put in hot oven for 15 minutes.
6. Remove foil after 15 minutes and leave in oven for another 5 minutes.
7. Serve with a crusty baguette and a side of saucisson, cornichons and olives.

Alternative Cheeses You Can Use

If you can’t get your hands on a Vacherin, or simply feel like trying something a little bit different, these are three great alternatives.

1. Driftwood: Inspired by Mont d’Or, this bark-wrapped soft washed made by Long Paddock Cheese is the first of its kind in Australia.
2. Winnimere: This spruce-wrapped washed rind cheese is made with raw milk in Vermont, USA.
3. Rollright: This washed rind is the UK’s contribution to the list of spruce bark-wrapped cheeses. It comes in both a small and large format. And the latter is perfect for sharing.

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Fun & Easy Baked Vacherin Recipe

The ultimate party trick

Course Main Course

Cuisine French

Keyword Winter

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 2 people

Calories 175kcal

Equipment

• Oven

Ingredients

• 200 g Le Duc Vacherin whole
• 1 large garlic clove peeled
• 3 sprigs rosemary
• Chardonnay
• 1 crunchy baguette sliced
• 1 saucisson thinly sliced
• Kalamata olives
• cornichons

Instructions

• Pre-heat oven to 220°C/420°F
• Blanch garlic for 2-3 minutes in boiling water and slice into 4-6 shards
  1 large garlic clove
• Remove cheese from plastic and wrap base of wooden box tightly in foil
  200 g Le Duc Vacherin
• Gently push in shards of garlic and sprigs of rosemary
  3 sprigs rosemary
• Add a splash of Chardonnay
  Chardonnay
• Cover in foil and put in hot oven for 15 minutes
• Remove foil after 15 minutes and leave in oven for another 5 minutes
• Serve with a crusty baguette and a side of saucisson, cornichons and olives
  1 crunchy baguette

Notes

Serve immediately for perfect oozy texture.

Dip everything from the baguette to the saucissons into the cheese to eat.

Wash it all down with a glass of Chardonnay.

The post Fun & Easy Baked Vacherin (Classic Alpine Winter Dish) appeared first on Cheese Atlas.

About Aligot

Aligot is a culinary gem that encapsulates the heart and soul of French comfort food. Originating from the scenic Aubrac region in southern France, this dish is a simple yet indulgent symphony of mashed potatoes and melted cheese. The key to its allure lies in the meticulous blending of creamy potatoes, typically Russets, with generous amounts of melted cheese.

What sets Aligot apart is its distinctive texture. The magic happens when the cheese is meticulously incorporated into the potatoes, creating a velvety, elastic consistency that is both satisfying and addictive. The result is a dish that transcends the ordinary, offering a sublime balance of rich, cheesy goodness and the comforting familiarity of mashed potatoes.

History of Aligot

Often referred to as “the fondue of the poor”, Aligot’s roots trace back to humble beginnings, where it served as a hearty sustenance for locals. Today, it has become a symbol of French culinary craftsmanship, inviting enthusiasts to savour the essence of the countryside in every spoonful.

Whether enjoyed as a standalone delight or as a sumptuous side dish, Aligot promises to elevate your dining experience, leaving an indelible mark on your palate and a yearning for the simple, yet profound, pleasures of French cuisine.

Ingredients

• 700 g Tome Fraîche cheese grated
• 1 kg medium Dutch cream potatoes peeled and quartered
• 2 garlic cloves minced
• 6 tbsp unsalted butter
• 1 cup crème fraîche warmed up
• ground rock salt to taste
• ground black pepper to taste

The Star Ingredient

Tome Fraîche de l’Aubrac

The traditional recipe uses a lesser-known French cheese called Tome Fraîche. The Aubrac villagers also refer to it as Tome Fraîche de l’Aubrac or Tome de Laguiole. Farmhouse cheesemakers in Aubrac use the raw milk of Simmental and Aubrac cows which have been grass-fed during the summer months.

The actual production of this cheese is very similar to another famous local cheese called Cantal. The main difference is that the makers do not salt Tome Fraîche and only mature it for 20 hours. It actually produces its best cheese pull between 2 and 10 days after production.

Step-By-Step Instructions

1. Boil potatoes in salt and water until soft.
2. Mash potatoes finely and return to stove on low heat.
3. Add minced garlic, unsalted butter and crème fraîche and stir to mix everything evenly.
4. Add grated cheese in gradually while stirring to make sure it all melts.
5. Using a wooden spoon, stretch the mash until desired cheese pull is achieved.
6. Season with rock salt and black pepper to taste.

Alternative Cheeses You Can Use

While a young Tome Fraîche is the perfect cheese for this dish, it can be very difficult to source outside of France. Hence, you can use one or more of the following cheeses to make Aligot

• Gruyère: Switzerland’s most famous cheese provides a similar melting texture to Tome Fraîche but with much more flavour.
• Mozzarella: This unaged pasta filata cheese is America’s favourite. And it certainly brings a spectacular stretch to Aligot. We recommend mixing it with another cheese for added flavour.
• Emmentaler: Another alternative is the Swiss cheese with the big eyes (holes). Swiss Emmentaler, or the French Emmental de Savoie, both bring a suitable texture and flavour to Aligot.

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Cheesiest French Aligot Recipe

The cheesiest mash you will ever have

Course Main Course, Side Dish

Cuisine French

Keyword Winter

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 361kcal

Equipment

• Grater
• Potato Masher
• Saucepan

Ingredients

• 700 g Tome Fraîche cheese grated
• 1 kg medium Dutch cream potatoes peeled and quartered
• 2 garlic cloves minced
• 6 tbsp unsalted butter
• 1 cup crème fraîche warmed up
• ground rock salt to taste
• ground black pepper to taste

Instructions

• Boil potatoes in salt and water until soft
  1 kg medium Dutch cream potatoes
• Mash potatoes finely and return to stove on low heat
• Add minced garlic, unsalted butter and crème fraîche and stir to mix everything evenly
  2 garlic cloves, 6 tbsp unsalted butter, 1 cup crème fraîche
• Add grated cheese in gradually while stirring to make sure it all melts.
  700 g Tome Fraîche cheese
• Using a wooden spoon, stretch the mash until desired cheese pull is achieved
• Season with rock salt and black pepper to taste

Notes

Serve immediately for perfect stretchy texture. Aligot is the perfect side to a plate of Toulouse Sausage, green salad and warm crunchy bread.

Tome Fraîche can be hard to source if you’re outside of France.  If you are unable to get your hands on it, a young Cantal will come pretty close. If you can’t get that either, you can use a mixture of 50% Mozzarella and 50% Gruyère as an alternative.

Whether using Tome Fraîche or Gruyère, you will get the best cheese pull if the cheese is very young.

If you can’t find Dutch Cream potatoes, ensure the potatoes you are using are specifically for mashing, not for fries or salads.

The post Cheesiest French Aligot (Famous Cheesy Mash From Aubrac) appeared first on Cheese Atlas.