A contest ends ... another begins!
Contest "Carnival" organized This good OK! Allowed three of us bloggers have inspired great achievements by the theme of Carnival ... and win mini-casseroles PYREX!
Now is the turn of Reblochon to lend itself to your imagination.
- Dates: March 5 to March 30
- The three categories can compete in each of them.
- a Cold or hot
- a cold dish or hot
- Prices:
2nd prize in each category: a complete kit including 1 Reblochon de Savoie Opinel, a wooden cheese board, the Cookbook Reblochon, 1 Reblochon Farmer
3rd prize in each category: a wooden cheese board & 1 Reblochon Farmer
+ 1 SUPER PRIZE JURY with the key to a stay for 2 people a week at Clusaz countries Reblochon Farmer.
- How?
To enter, mail your recipes with photos on the following link between 5 and 21 March 2010 : http://reblochon.clairdelune.fr - last point: the product! Removed from the site http://www.reblochon.fr/
Reblochon is a Protected Designation of Origin (PDO) . Its production area covers much of the Haute-Savoie and Val d'Arly Savoy. It is made exclusively from whole raw milk from farmers and cheese producers. All of Savoy Reblochons obviously meet the rules of the AOC in the family but there are two; Reblochon of Savoy and the Savoy Reblochon farmer.
shape: A flat cylinder of 13 to 14 cm diameter and 3.5 cm thick, weighing between 450 g and 550 g. Its fat is 45% of the dry cheese, only 22% of the total weight of Reblochon
Reblochon, all in a Savoie cheese: Reblochon is forming a well-rounded, creamy, covered with a thin white "moss" which casts a veil of softness on the fine grain of the crust to the color yellow saffron. Sliced, it reveals a creamy texture and soft color of ivory. In the mouth, Reblochon reveals a subtle flavor and velvety, raised a fine, nutty tone. A real pleasure!
And to be unbeatable, the e quiz Reblochon !
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