French Tartiflette Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Aug. 2, 2009
Reblochon is a very regional cheese specific to the Alps. Which is what makes this an Alpine specialty. It will be hard to find Stateside. It is really good if you wait for the creme fraiche and put it on top of the cheese and everything the last 10 min.
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Reviewed: Jul. 1, 2009
Raclette cheese also works well as a substitute for the Reblochon, which is much more difficult to find.
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Reviewed: Jun. 14, 2009
was VERY yummy! a quick warning...if you can find the reblochon like it calls for, it smells pretty nasty (a combo of sweaty feet and B.O) BUT the final product DOES NOT taste like you are eating feet! I loved it!
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Cooking Level: Expert

Home Town: Southbridge, Massachusetts, USA

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Reviewed: Apr. 23, 2009
Used a whole pound of bacon, but other than that made exactly as directed and was it ever wonderful! Husband took leftovers to work the next day for lunch and everyone asked what he was warming up since it smelled so good. Thanks!
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Living In: Knoxville, Tennessee, USA

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Reviewed: Oct. 13, 2008
Very good. I couldn't find Reblochon at the places I hang out, so I ended up using Brie. Also made my own creme fraiche for the same reason. My finished product obviously wasn't completely authentic, but we enjoyed it anyway. I'd like to try it again sometime with the Reblochon cheese. Thanks for the recipe!
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Living In: Seattle, Washington, USA

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