Fleur des Alpes 440g (Tartiflette)
Fleur des Alpes 440g (Tartiflette)
Fleur des Alpes 440g (Tartiflette)
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Fromagerie Verdannet

Fleur des Alpes 440g (Tartiflette)

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Fleur des Alpes is a traditional washed rind cheese from the mountains of Haute-Savoie, made by the family-owned Fromagerie Verdannet, whose cheesemaking herita…
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$31.00 - $59.00
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Description  

Fleur des Alpes is a traditional washed rind cheese from the mountains of Haute-Savoie, made by the family-owned Fromagerie Verdannet, whose cheesemaking heritage dates back to 1904. Made with rich mountain cow's milk and matured for a minimum of 12 days, it was developed specifically for Tartiflette, the iconic Alpine dish of potatoes, bacon, onions and melted cheese.

Similar in style to Reblochon, Fleur des Alpes has a supple, creamy paste that melts beautifully while developing a golden, bubbling crust. Its gentle aroma, buttery texture and delicate nutty notes make it equally enjoyable on a cheeseboard or baked into your favourite Alpine recipes.

Country of origin: France
Region, town: Haute-Savoie, Savoie
Source of milk: Pasteurised cow's milk 
Texture: Soft and creamy with a washed rind that becomes beautifully oozy when melted.
Flavour: Buttery and mild with delicate nutty, creamy and lightly earthy notes.
Aging: Minimum 12 days.
Wheel size: 440g

Serving suggestion: Traditionally melted in Tartiflette, it is equally delicious served at room temperature with crusty bread, charcuterie and pickles.

Wine Pairing: Apremont, Chignin or other Savoie white wines, Chardonnay or a light Pinot Noir.

 

Recipe
Traditional Tartiflette

Serves 4

Ingredients

  • 1 Fleur des Alpes cheese (approximately 450g)
  • 1kg waxy potatoes
  • 200g smoked bacon lardons
  • 2 brown onions, finely sliced
  • 150ml crème fraîche
  • Freshly cracked black pepper

Method

  1. Preheat the oven to 190°C.
  2. Boil the potatoes in their skins until just tender. Allow to cool slightly, then peel and slice into thick rounds.
  3. Cook the bacon until lightly crisp. Add the onions and cook until soft and lightly caramelised.
  4. In a baking dish, layer the potatoes with the bacon and onion mixture. Spoon over the crème fraîche and season with black pepper.
  5. Slice the Fleur des Alpes horizontally and place it rind-side up over the potatoes.
  6. Bake for 20–25 minutes, until the cheese is bubbling and golden.
  7. Serve immediately with a crisp green salad, cornichons and cured meats.

*All our cheeses are cut by hand so the weight may vary slightly :)

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Fleur des Alpes 440g (Tartiflette)

$31.00 - $59.00
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Fleur des Alpes 440g (Tartiflette)

$31.00 - $59.00

Description

Fleur des Alpes is a traditional washed rind cheese from the mountains of Haute-Savoie, made by the family-owned Fromagerie Verdannet, whose cheesemaking heritage dates back to 1904. Made with rich mountain cow's milk and matured for a minimum of 12 days, it was developed specifically for Tartiflette, the iconic Alpine dish of potatoes, bacon, onions and melted cheese.

Similar in style to Reblochon, Fleur des Alpes has a supple, creamy paste that melts beautifully while developing a golden, bubbling crust. Its gentle aroma, buttery texture and delicate nutty notes make it equally enjoyable on a cheeseboard or baked into your favourite Alpine recipes.

Country of origin: France
Region, town: Haute-Savoie, Savoie
Source of milk: Pasteurised cow's milk 
Texture: Soft and creamy with a washed rind that becomes beautifully oozy when melted.
Flavour: Buttery and mild with delicate nutty, creamy and lightly earthy notes.
Aging: Minimum 12 days.
Wheel size: 440g

Serving suggestion: Traditionally melted in Tartiflette, it is equally delicious served at room temperature with crusty bread, charcuterie and pickles.

Wine Pairing: Apremont, Chignin or other Savoie white wines, Chardonnay or a light Pinot Noir.

 

Recipe
Traditional Tartiflette

Serves 4

Ingredients

  • 1 Fleur des Alpes cheese (approximately 450g)
  • 1kg waxy potatoes
  • 200g smoked bacon lardons
  • 2 brown onions, finely sliced
  • 150ml crème fraîche
  • Freshly cracked black pepper

Method

  1. Preheat the oven to 190°C.
  2. Boil the potatoes in their skins until just tender. Allow to cool slightly, then peel and slice into thick rounds.
  3. Cook the bacon until lightly crisp. Add the onions and cook until soft and lightly caramelised.
  4. In a baking dish, layer the potatoes with the bacon and onion mixture. Spoon over the crème fraîche and season with black pepper.
  5. Slice the Fleur des Alpes horizontally and place it rind-side up over the potatoes.
  6. Bake for 20–25 minutes, until the cheese is bubbling and golden.
  7. Serve immediately with a crisp green salad, cornichons and cured meats.

*All our cheeses are cut by hand so the weight may vary slightly :)

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