tag:blogger.com,1999:blog-17613825.post113744996101904630..comments2008-02-04T09:06:18.457ZLizhttp://www.blogger.com/profile/13896235681242722952noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-17613825.post-58423367913101120182008-02-04T09:06:00.000Z2008-02-04T09:06:00.000Zany good cheesemaker should stock reblochon, if not tesco now sell it and it is surprisingly good for a supermarket. Pont leveque would also be a good substitute.liamnoreply@blogger.comtag:blogger.com,1999:blog-17613825.post-1138748656258008862006-01-31T23:04:00.000Z2006-01-31T23:04:00.000ZSome Waitroses do Reblochon. I love the sound of your tartiflette with the Marsala. Mmm :)mig bardsleyhttp://www.blogger.com/profile/17982677273007657969noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-1138501438745206702006-01-29T02:23:00.000Z2006-01-29T02:23:00.000ZOMG, I think I just re-enacted the When Harry Met Sally scene just from looking and reading about this recipe. Oh major drool.MMhttp://www.blogger.com/profile/10376657805651718106noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-1137666475709867302006-01-19T10:27:00.000Z2006-01-19T10:27:00.000ZPersonally, I prefer Epoisse, but it's purely a matter of taste. It's a deliciously lactic cheese, and it's very pungent; it works very well in this dish, but it's equally good on chunks of baguette.Lizhttp://www.blogger.com/profile/13896235681242722952noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-1137610433064953822006-01-18T18:53:00.000Z2006-01-18T18:53:00.000ZOh, help! A call to wretched excess just when I'd resolved to be good to regain my gorgeous slender old self. Ha! See how long that lasts. Which do you prefer, reblochon or epoisse?Caithttp://legerdenez.blogspot.comnoreply@blogger.com