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Oculus Spirit [40109]
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Need some cheese advice.
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Dec 6, 2023, 7:11 PM
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I’m making a dish called tartiflette savoyard, where you layer sliced potatoes, bacon, and onions with heavy cream and top it all with reblochon cheese and bake it bubbly. Problem is, I can’t find reblochon cheese anywhere, even in the cunty cheese shop downtown. I went with a tellegio which is generally fairly close, but now I’m not sure I shouldn’t get camembert or something else instead. What would you do?
Picked up two bottles of 2018 Benjamin Leroux Vosne Romanée. I bought a bottle of this previously and held onto it for a while but popped it a couple weekends ago and it blew my dick off, so had to acquire more.
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TigerNet Grandmaster [209257]
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BOAISY***
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Dec 6, 2023, 7:13 PM
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Clemson Sports Icon [56122]
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Bro. Just use any semi soft white cheese that you can flame and broil.
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Dec 6, 2023, 7:20 PM
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Mozzarella would even work. It’s just milk, with salt, and acid. Only way to make it extra is when they let the mold get ahold of it, over salt it, fry it, or turn it yellow. It’s creamy and delicious. But under no circumstances would I ever recommend trying Limburger cheese. Worst day of me and my son’s cheese sampling lives.
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Oculus Spirit [40109]
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Re: Bro. Just use any semi soft white cheese that you can flame and broil.
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Dec 6, 2023, 7:23 PM
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I mean you’re not technically wrong, any cheese could work, but I’m trying to stay as faithful to the spirit of the dish as possible, and use the ingredients intended by the people who created it. It’s like a way of paying respect to the artist, the same way you would admire a painting or sculpture, I feel the same way about a beautiful plate or dish, or a great bottle of wine.
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Oculus Spirit [40109]
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Re: Bro. Just use any semi soft white cheese that you can flame and broil.
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Dec 6, 2023, 7:24 PM
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I feel like making the dish without reblochon cheese makes it fraudulent, and I can’t call it tartiflette.
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Clemson Sports Icon [56122]
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Re: Bro. Just use any semi soft white cheese that you can flame and broil.
Dec 6, 2023, 7:28 PM
[ in reply to Re: Bro. Just use any semi soft white cheese that you can flame and broil. ] |
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I mean you’re not technically wrong, any cheese could work, but I’m trying to stay as faithful to the spirit of the dish as possible, and use the ingredients intended by the people who created it. It’s like a way of paying respect to the artist, the same way you would admire a painting or sculpture, I feel the same way about a beautiful plate or dish, or a great bottle of wine.
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Clemson Sports Icon [56122]
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Please ignore my iPhones drunken response.
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Dec 6, 2023, 7:33 PM
[ in reply to Re: Bro. Just use any semi soft white cheese that you can flame and broil. ] |
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I understand wanting to be authentic. But, imagine if that same “artist” showed up in a place where he couldn’t get the ingredient he used before, what would they use that was available? And remember that some of the greatest dishes ever to be popularized, were recipe on the side of cans and packages. The creator of that burnt cheese scrape probably didn’t create that recipe. Just rewrote it to include their exclusive cheese. But either way, I hope it turns out great homie!
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Oculus Spirit [40109]
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Re: Please ignore my iPhones drunken response.
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Dec 6, 2023, 7:53 PM
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I love it. The spirit of innovation shines within you. And I think you’re right, art isn’t supposed to be static, it’s never over and done with.
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Clemson Sports Icon [58025]
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The answer is.....
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Dec 6, 2023, 7:23 PM
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Gouda.
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Clemson Sports Icon [58025]
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Re: The answer is.....
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Dec 6, 2023, 7:26 PM
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Gouda has its roots in the southern regions of the Netherlands. Typically made from cow’s milk, this semi-hard cheese is characterized by its aromatic and caramel-like flavor combined with its dense and springy texture. Hints of nuts with sweet and creamy notes embrace your palate in a graceful sensation and, depending on the age, the finish ranges from smooth to sharp.
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Oculus Spirit [40109]
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Re: The answer is.....
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Dec 6, 2023, 7:27 PM
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Love Gouda, especially with some age on it
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Oculus Spirit [43623]
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We poor folk call that aw grawtin potaters.***
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Dec 6, 2023, 7:25 PM
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Oculus Spirit [40109]
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Re: We poor folk call that aw grawtin potaters.***
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Dec 6, 2023, 7:26 PM
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It’s very much a similar dish. Tartiflette is peasant food from Haute Savoie in the French alps.
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TigerNet Immortal [176659]
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It sounds identical.
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Dec 6, 2023, 7:53 PM
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What’s the diff?
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Oculus Spirit [40109]
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Re: It sounds identical.
Dec 6, 2023, 7:56 PM
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I guess I’d say tartiflette is more like the rustic country cousin of gratin, which is technically called gratin dauphinois, which is the fancy big city dweller. Tartiflette will have thick cut bacon lardons, and some onions cooked down in a little white wine, and then the big hunks of reblochon cheese, rather than the cheese being sort of integrated.
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TigerNet Immortal [170968]
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TigerNet Immortal [170968]
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Ingles has all sargento grated cheeses on sale for $1.68 a bag
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Dec 6, 2023, 7:33 PM
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I recommend the 4 cheese Messican. It's good on anything
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Clemson Icon [24771]
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Oculus Spirit [40109]
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Re: Gruyere?
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Dec 6, 2023, 7:46 PM
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This is pretty close, it’s from around the same area. I read some debate about this about whether you can substitute with fondue cheeses like emmental, Gruyère, etc, seems like mixed opinions. The reblochon truly is a little different, it’s one of those soft washed rind triple creme cows cheeses that just goes all gooey when it’s baked.
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Ring of Honor [22001]
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Fromunda is nice
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Dec 6, 2023, 7:41 PM
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Or so I’ve heard lol
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Oculus Spirit [40109]
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Re: Fromunda is nice
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Dec 6, 2023, 7:47 PM
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Love a good funky frommunda
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110%er [3625]
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Re: Need some cheese advice.
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Dec 6, 2023, 7:49 PM
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You remind me like 70 years old, super fat, and stuck in Lazy Boy. On another note, know your audience.
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Oculus Spirit [40109]
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Re: Need some cheese advice.
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Dec 6, 2023, 7:51 PM
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Ok buddy
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110%er [3625]
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Re: Need some cheese advice.
Dec 6, 2023, 7:53 PM
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No prob buddy.
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110%er [3625]
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Re: Need some cheese advice.
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Dec 6, 2023, 7:58 PM
[ in reply to Re: Need some cheese advice. ] |
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By the way, I only posted that because you posted something similar to me after you asked what's for dinner. So there you go...
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Oculus Spirit [40109]
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Re: Need some cheese advice.
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Dec 6, 2023, 8:03 PM
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I’m well aware, you don’t need to get your feelings hurt. I was gently roasting everyone, it’s all in good fun. We have fun here in the Jounge and laugh at ourselves. I play a cunty food and wine snob.
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110%er [3625]
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Re: Need some cheese advice.
Aug 2, 2023, 9:31 PM
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No feeling hurt. Just giving some roasting back. I have been around here a lot long longer than you. I am on maybe my 4th SCOK. I am sure I crossed 100k a ways back.
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TigerNet Immortal [176659]
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Gotcha. FWIW, Id try a Fontina.***
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Dec 6, 2023, 7:58 PM
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Oculus Spirit [40109]
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Re: Gotcha. FWIW, Id try a Fontina.***
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Dec 6, 2023, 8:03 PM
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There’s a whole universe of cheeses out there, just waiting for us to enjoy.
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Clemson Sports Icon [52983]
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Dont forget, in that wonderful universe is
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Dec 6, 2023, 8:32 PM
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Velveeta.
It’s pretty dang melty
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Oculus Spirit [40109]
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Re: Dont forget, in that wonderful universe is
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Dec 6, 2023, 8:36 PM
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Velveta belongs in a crockpot with Jimmy Dean sausage and rotel tomatoes, my favorite game day dip.
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Clemson Sports Icon [52983]
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Back when we used to eat that, we called it
Dec 6, 2023, 8:46 PM
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Heart attack dip, and used a can of Hornet chili, not sausage.
Haven’t done that, or used that “cheese” in any way in years.
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TigerNet Immortal [176659]
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Clemson Sports Icon [52983]
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And easy to spell vs many cheeses.***
Dec 6, 2023, 8:51 PM
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Top TigerNet [30267]
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They're playing at the caverns here in TN
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Dec 6, 2023, 11:01 PM
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You should come dude. Gone be sick
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Clemson Sports Icon [52917]
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Comte?***
Dec 7, 2023, 8:30 AM
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Replies: 35
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