Ingredients: a white roux, made from 75g butter, 75g flour, 50cl milk - 6 egg yolks, 10 egg whites beaten until stiff - One and a half Farmhouse Reblochon cheeses - One thick slice smoked ham - Salt, pepper and nutmeg.

Grease a baking dish with butter and dust with flour. Cut the ham into strips. Remove the green disc from the Reblochon and dice. Melt the butter in a thick based pan and slowly add the flour, stirring constantly. Cook for 2 minutes to form a white roux.
Meanwhile, bring the milk to the boil, add the salt, pepper and nutmeg, then stir the boiling milk into the white roux until it thickens. Add 6 egg yolks to the pan, mix well and cook for 2 minutes.
Beat the egg whites until stiff then fold in, lifting rather than stirring.
Add the diced Reblochon and strips of ham.
Pour into the baking dish and bake for 20 mins at 200°C / Gas Mark 6/7.

Bring to the table and serve with a chiffonnade of smoked ham and green salad, accompanied by a glass of Chignin Bergeron.

Recipe for 4 people.

Ingredients: 1kg potatoes cooked and cut into small pieces - One Farmhouse Reblochon with the rind scraped off with a knife - 20cl crème fraîche - Salt, pepper, garlic, chives.

Arrange several alternating layers of potatoes and sliced Farmhouse Reblochon, sprinkling each layer with garlic, salt, pepper and chives. Place in a hot oven (7-8) for 25 to 30 mins. Top with crème fraîche 10 mins before the end of the cooking time.
Servir chaud, accompagnée éventuellement de charcuterie fumée.

Ingredients: 1 Farmhouse Reblochon - Puff pastry.

Place the Reblochon, with the rind scraped off, onto a puff pastry case large enough to wrap around the entire cheese. Bake in a hot oven for 30 mins (may be reheated in a medium oven for 15 mins).

Serve with a green salad.

Recipe for 4 people
Ingrédients : Pour la pâte à crêpes : 125g de farine - 2 oeufs - 1 verre de lait - 1/2 cc de levure chimique - 1 pincée de sel. Pour la garniture : Un demi Reblochon - 50g d'Emmental de Savoie râpré - 100g de beurre.

Prepare the crepe batter by mixing together all the ingredients. Chill in the fridge (for 2hrs if possible). Cook the (thin) crêpes in a frying pan. Remove the rind from the Reblochon and cut into slices 1/2cm thick. Fill the crepes with the sliced cheese and roll them up. Place them in a buttered dish, sprinkle with grated Emmental, dot with knobs of butter and bake in a hot oven for 7 à 10 mins. Serve immediately.
Recipe for 4 people