Top 5 Aurhalpin Cheese Dishes

Fondue Savoyarde is one of the most popular dishes from the French region of Savoie, located in the heart of the French Alps. Originally a dish from Switzerland, fondue quickly rose to popularity in the Savoie region. The dish is made with a combination of melted cheeses, usually Gruyére, Beaufort, Emmental, and Comté. Savoie tradition says that if your piece of bread slides off the fork into the rich, hearty fondue, you must buy the next round of drinks, kiss the person next to you, or even run naked through the snow. After the dish has been communally shared and consumed, the fondue pot is crusted with toasted cheese, called la religieuse - providing some sort of a religious delight for true fondue afficionados.Expand

One of the best-loved dishes of the Alps, tartiflette is a mouth-watering gratinated potato dish from the mountainous region of Savoie in France. It is made with medium-sized potatoes, white wine, Reblochon cheese, onions, smoked salt pork (lardons fumés), and often crème fraîche. The dish is baked in the oven until the cheese browns and melts. The modern tartiflette was invented in the 1980s as a reimagining of an old gratinated potato, cheese, and onion dish called péla. It was created by the union of Reblochon cheesemakers in order to increase the cheese’s popularity. The dish instantly caught the attention of both professional cooks and the general public, and over time it became popular outside the French borders, most notably in Italy and Switzerland. Tartiflette is usually served piping hot, ideally with a green salad and a glass of French white wine on the side.Expand

Truffade is a thick potato and cheese pancake, a specialty of the French Auvergne region. The cheeses used in the dish must always be mild, such as Gruyére, or Tomme fraîche de Cantal. Truffade is most commonly served as a side dish, as an accompaniment to steaks or other meat dishes. In the Dauphine region's version of the dish, tomatoes are typically used instead of cheese. This savory pancake is sometimes garnished with finely chopped parsley.Expand

Berthoud is a classic French cheese dish originating from the region of Savoie. It's made with a combination of Abondance cheese, potatoes, Vin de Savoie white wine, Madeira or Port, garlic cloves, pepper, and (optionally) a pinch of nutmeg. In order to prepare it, the bottom of a Berthaud dish (an oven dish made of porcelain) is first rubbed with garlic. It's then filled with thin strips of Abondance or grated Abondance, Vin de Savoie, Madeira or Port, a pinch of nutmeg, and pepper. The dish is then cooked au gratin in an oven until the cheese melts and the exterior becomes goden brown. Berthoud is served immediately in individual portions. The dish must be eaten quickly, while still hot, otherwise the texture will change and become stringy and elastic. Berthoud dates back to the beginning of the 20th century and it was named after the person who created it, a café owner called Berthoud. Nowadays, the dish is often served with jacket potatoes on the side.Expand

Patranque is a dish from the Auvergne region of France made with stale bread soaked in milk or broth and young cheese such as tome fraîche or young Cantal. Its origins lie in the rural kitchens of the Cantal area, where leftover bread and fresh cheese made by local farmers were combined to create a satisfying meal. Because the dish predates the widespread use of potatoes in the region, it represents one of the earlier forms of cheese-and-bread cooking in the volcanic massifs of Auvergne. In preparing patranque the bread (ideally firm or a little stale, made of rye or wheat) is torn or cut into pieces and soaked in milk or sometimes light broth to soften. After draining, the bread is placed into a heavy-bottomed skillet with melted butter and gradually stirred as the cheese—cut into small cubes or grated—is added in stages. Garlic and sometimes onions are included for seasoning, and pepper and salt finish the dish. The mixture is stirred continuously until the cheese melts and becomes stringy, and partway through cooking the mass is turned over like a large pancake so that both sides brown slightly in the butter. Common variants of Patranque include using a blend of tome fraîche and young Cantal cheese or exclusively young Cantal when tome fraîche is not available. Some recipes add bacon or lardons to introduce savory pork flavor, or include fresh parsley for a touch of herbaceousness. Patranque is served hot, typically as a main course in a rustic setting, often in mountain lodges or country homes in Auvergne. It pairs well with a cold green salad to cut through the richness, and with a light red wine from the region or a crisp white that offers contrast to the buttery, creamy texture of the dish.Expand