I’ve been researching local foods. I found a recipe for Tartiflette, a Savoie tradition! It is thinly sliced potatoes, bacon, caramelized onions, creme fraiche, and white wine, all topped with thick slices of Reblochon.
Reblochon is a cheese that is only produced here in Savoie. To have the Reblochon name, the milk must come from L’Abundance cows that have grazed on summer Alpine flowers and high pastures. We can’t get it in the US because it is made with raw,unpasturized milk. Thanks for protecting us from amazing food, FDA dummies!