Melted Reblochon in a squash
Reblochon AOP: The name Reblochon comes from the old verb re-blocher, which in Savoyard patois meant to squeeze a cow’s teats a second time. Back in the 13th century, this extra milking step was a trick to pay less tax – in the form of milk – to the landowner. It yielded only a small amount, but this milk was very creamy. So, ideal for making cheese!
- 1 potimarron (Red Kuri squash)
- 1 whole Reblochon AOP
- 20cl single cream
- Olive oil
- Sea salt flakes and freshly-ground pepper
- Stale bread for serving
Heat the oven to 200°C (390°F).
Slice off the top of your squash, scoop out the interior, and place on a greaseproof paper-covered baking tray.
Drizzle with olive oil, add salt and pepper, and bake for 30 minutes. Meanwhile, cut off the Reblochon’s rind and slice the rest into cubes. Once your squash is done, add the cream, the cheese cubes and a little pepper.
Bake for 20 minutes, until the Reblochon has melted and turned golden. Cut the bread into cubes.
Serve the reblochon fondue immediately with the bread.
Recipe made by Mégane Arderighi (MegAndCook).