Reblochon Pasta Bake

Reblochon Pasta Bake.

'Reblochon' derives from the French word 'reblocher', or 're-milk' because the milk used to make the cheese isn’t from the first milking in the morning, but actually the second milking, later in the day, which gives Reblochon its gorgeous, creamy Alpine taste.

Reblochon was first produced in the Thones, in the Savoy region of France.

During the 13th century, the landowners would visit the farmers and tax them according to the amount of milk their herds were producing. However, what the landowners didn’t know was that the farmers had only half-milked the cows before the inspection. Once the landowner had measured the yield, the farmers would then milk their cows a second time and enjoy a heavily reduced 'tax bill'. The farmers were then in a position to use the second round of much richer milk to produce their own cheese which we now enjoy as 'Reblochon'.

INGREDIENTS (7 to 8 servings):

• 5 cups Regatta pasta, cooked
• 200 g Reblochon cheese, sliced
• 2 eggs
• 2 medium tomatoes, diced
• 1 garlic clove, minced
• 1 cup fromage blanc (or sour cream)
• 1 tbsp fresh parsley, chopped
• salt / pepper to taste
• chives

METHOD:

1. In a large bowl whisk the eggs with salt and pepper, then stir in fromage blanc, tomatoes, garlic and parsley.
2. Arrange the pasta over the bottom of a deep baking dish.
3. Pour over the egg / fromage blanc sauce.
4. Top with Reblochon slices.
5. Bake at 180°C for about 30 minutes.
6. Sprinkle with chives before serving.