Cheese similar to Reblochon for Tartiflette?

If you don’t care for strong smelling cheeses like Camembert, you may not like Taleggio. It is a strong smelling but mildish tasting semisoft cheese that was often requested at our wine and cheese events. If you see it in your cheese shop, and I think it’s pretty common, ask for a taste to see if you can get it past your nose gatekeeper 😋

Local cheese market says that delice du Jura is the closest they've come to Reblochon.

Lola, that sounds wonderful. Like you, I am not a fan of Camembert. What about Fontina? It’s semi-soft quality might be a good substitute. I use it on top of my “Silver Palate” Minestrone Soup recipe. Other than this, I bet DeLaurenti at Pike Place Market may have what you are looking for! Edited to add: https://www.foodchamps.org/taleggio-cheese-substitutes/

Our larger grocery stores in the Tulsa area carry taleggio, so you should be able to find it. Whole Foods carries it, as well. Ask for a sample, and as Mona suggested, go by taste, not smell.

I would think Fontina too mild, but maybe not.

Thanks! I will start with trying the Taleggio.

I just noticed that the Cooks Illustrated also mentions Delice du Jura, along with Vacherin Mont d”Or, and a couple of domestics from Jasper Hill (wherever that is). But Italian specialties seem to be easier to find here in Seattle than French ones.

Taleggio is, in my opinion, much stronger smelling (and tasting) than Camembert. If you can get it, I would suggest Fontina (Italian) or Port Salut (French) as substitutes for Reblochon.

Camembert, Coulommiers, or Brie would be other choices. But keep in mind this dish (tartiflette) is a recently invented recipe intended to boost sales of Reblochon. So, substituting any good-melting flavorful cheese that suits your taste preferences should work.. It's not as if you would be violating some ancient tradition.

If Vacherin Mont d'Or is available near you, it is probably the nearest relative on "authenticity" grounds (bearing in mind that Tartiflette is a 1980s invention anyway) - if not quite the same taste. You could also simply put that cheese in the oven (that's what the box is designed for), and dip your potatoes in it. Easy and deliciously unhealthy.

Conversely, the flavor profile of Brie / Camembert / Coulommiers is not really related to that of Reblochon. They melt well and work well with potatoes, but they will create a rather different dish. Brie is probably the least smelly of the bunch (in any case, the smell of the pasteurized versions of these cheeses isn't particularly strong IMO, but then I am French).

Jasper Hill Farm is in Greensboro, Vermont. Appears they produce several artisanal cheese varieties.

Swiss Raclette would be a good substitute. If my memory is correct, it’s available in the colder months. It’s a good milder melting cheese. It’s not a washed rind cheese like Taleggio which is more earthy and when ripe stinky. It’s milder when young.

Thanks! I am familiar with raclette ( the cheese and potato dish);and have made it, so I know I can find that particular cheese. Maybe I will set up a taste test and make 3 small dishes of tartiflette, topping each with a different cheese. . .