Reblochon de Savoie is a soft washed-rind and smear-ripened French cheese made in the Alpine region of raw cow's milk.  It has its own AOC designation.  Reblochon was first produced in the Thones and Arly valleys in the Aravis Massif.  Thones remains the center of Reblochon production the cheeses are still made in the local cooperative. Until 1964 Reblochon was also produced in the Italian areas of the Alps. Subsequently, the Italian cheese has been sold in declining quantities under the names of Rebruchon and Rebloalpine.  In the 16th century, Reblochon became known as Fromage de Devotion, Devotion Cheese and was offered to the  Carthusian monks of the Thone valley by farmers in return for having their homes blessed.  Reblochon is classified as a winter cheese. Reblochon became an Appellation d'Origine Controller. In 1958 it is made of unpasteurized milk of Alpine cows. At home, Reblochon should be kept in a cool place and is better to be eaten 10 days following the purchase. Leave at room temperature for two hours before eating.  Reblochon is perfect for winter dishes as the classic "Tartfette" a delicious baked au gratin and goes well with the wine of Savoie. Reblochon can be matched with many bread varieties and dried fruit like raisins, apricots, and figs. raisins and nuts.   

REBLOCHON DE SAVOIE TART WITH SWEET POTATO

1/2 or whole Reblocon de Savoie 

1 shortcrust pastry

1 large sweet potato, boiled, peeled and sliced

1/2 an onion, peeled and grated

10 very fine slices of ham a

Olive oil

     Thyme

Salt and pepper to taste   

Roll out the shortcrust pastry and line a round Pyrex dish cover with a weight and bake until crisp and golden.  Saute the onion in olive oil until translucent, add the ham and all the other ingredients and simmer gently until thoroughly cooked, cool a little, and spoon into the crust. Slice and serve with crusty brown bread.