Reblochon, Beaufort, Abondance, Tomme de Savoie, Emmental de Savoie, Tamié... all ambassadors of choice, representatives of the incredible diversity of Savoyard cheese!
Below you will find a number of typical Savoyard recipes to enliven your taste buds!
• 1kg de potatoes
• 1 reblochon de Savoie cut in half
• 150g of smoked bacon
• 20cl of fresh cream
• salt and pepper
• garlic and herbs
Cook the potatoes in water with their skins, peel them and cut them into thin slices. Butter a baking dish. Alternate between layers of potatoes sprinkled with crushed garlic, browned bacon, pepper, salt and chopped herbs and layers of slices cut from the half-Reblochon. Finish with a layer of potatoes, and place the other half of Reblochon on top, rind side up. Bake at 190°C for 20 to 30 minutes.
Add the fresh cream 10 minutes before the end of cooking.
• 300g of Beaufort de Savoie
• 300g of Emmental de Savoie
• 200g of Abondance de Savoie
• 1/2 bottle dry white Savoie wine
• 1 clove of garlic
• 1 level tablespoon of starch
• 1 liqueur glass of kirsch
• 200g of diced bread or baguette
Rub your fondue pot with the peeled clove of garlic. Grate the different cheeses into the pan and cover generously with white wine.
Place the pan over a low heat. Let the cheese melt, stirring with a wooden spoon until the fondue is smooth and creamy. Stir in the teaspoon of cornstarch dissolved in the Kirsch. Add the pepper and grated nutmeg. Cook another 5 minutes, stirring constantly.
Place the fondue on the stove in the middle of the table. Enjoy by putting in pieces of bread on the end of a fork.
Berthoud à l'Abondance
• 500g of Abondance
• 2 cloves of garlic
• 1 pinch of nutmeg
• 4 tablespoons of Savoie white wine
• 4 teaspoons of Madeira
• Ground pepper
Peel the garlic cloves and rub the bottoms of 4 small ovenproof dishes. Preheat the oven to 160°C. Finely chop the remaining garlic and divide it evenly between the dishes. Slice the Abondance thinly, fill the plates, add a very little salt, plenty of pepper, add the white wine and Madeira. Place the dishes 6-8 minutes under the grill. Serve very hot with bread cubes or small potatoes boiled in their skins.
Crozet au reblochon de Savoie
• 400g of crozets
• 4 slices of Savoie dried ham
• 1 onion
• 1/2 reblochon de Savoie
Cook the crozets by immersing them for 20min in a large volume of boiling salted water. Cut the ham into thin strips and the Reblochon into small cubes. Sweat the onion in a buttered frying pan. Strain and pour the crozets into the frying pan. Add the sliced ham and sprinkle in the diced Reblochon. Melt over a low heat for 5 minutes, stirring gently. Serve straight away, accompanied with some delicious crispy lettuce.
Find more recipes on the Marque Savoie website.
Soupe châtrée (Morillon speciality)
• 500g of onions
• 25cl of dry white wine + 2 litres of water
• 750g of stale Tomme de Savoie
• 1 baguette
• 1 pinch of pepper
• 30g of butter
• 50g of grated comté
• 1 spoon of groundnut oil
Slice the onions and soften them in 20g of butter and the spoon of oil. After they have started to brown, add the white wine, leave to evaporate for 5min then add the water. Cook gently for 30min.
Cut the baguette into thin slices and toast them. Remove the rind from the tomme and cut into slices 3mm thick. In a large bowl, arrange the toast and slices of tomme in alternate layers, then pour the onions broth over the top. Bake at 130°C for 2 to 3 hours. When the soup is nicely browned and dried, "castrate" it by cutting it several times. Sprinkle the grated comté on top, along with the 10g of butter in small knobs. Put the soup to brown under a very hot grill.