With winter coming on, I am looking forward to making tartiflette, which we enjoy at this time (potatoes, bacon, cheese, and wine—-what’s not to like?). But since the Reblochon cheese used in France is not available in the US, I have had to accept a substitute. In the past I have used Gruyere, but a recipe I just found in Cooks Illustrated suggests Taleggio or Camembert. I can’t stand the smell of Camembert and don’t want it in the house! And I am not familiar with Taleggio, but I may be able to find it at the Italian grocery here in Seattle.
Can anyone suggest other possible substitutes? The cheese is supposed to have a washed rind, and the rind is part of the recipe. But I have been doing without that when I make it with Gruyere.
For those who are curious why Reblochon is not available in the US: it is a raw-milk cheese which is not aged long enough to meet US food-safety standards.