Baked Reblochon in Savoy Cabbage

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

I got the idea for this recipe from Pierre Carrier, the proprietor of the Hotel Albert Premier in Chamonix, France. His version used a local Reblochon made of goat’s milk, which is well worth buying if you ever happen to see it. Although the dish is fairly expensive to make, the flavours are out of this world. Serve as a substantial first course or a delicious and unusual lunch dish.