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  1. alm.international@hotmail.com

    Where would one find this unpasteurized cheese in the US? My daughter brought back (perhaps illegally) 3 wheels from Grenoble many years ago so that we could enjoy this wonderful dish. I’d be happy to find the cheese and make it again. In our version, we split the rounds horizontally and laid them over a potato mixture before baking.

    • laura.monroe@culinary.edu

      Well, you sure just made me hungry! Your daughter is a daring cheese traveler, which is the best kind of person to know. But since we can’t all count on that regularly, yes, you’ll have to make some substitutions if making this stateside. The bad news is that Reblochon really is one of a kind, as you well know. It is hard to offer up a true equal to substitute. The good news is, there are so many delicious cheeses with similar characteristics that will still be amazing in this dish (in fact, it would be hard to imagine a bad option…). Ideally, you would check with your local cheesemonger and ask for their favorite semi-soft, washed-rind cheese. Taste a few and go home with the one that suits you best. In a grocery store setting, you can look for raclette or Tallegio, though truly, any good melting cheese will do the trick.

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