Very nice Veronique!
I love stories that put me in a remote farm far far away. Especially when it's about things I try to do here at home. You have great photos (I wish they were bigger!)
One of your links got messed up, it should be
http://veroshappytravels.com/Recipes/2010/January/Tartiflette.htmlI love Reblochon and have now 3 of them aging in my cheese cave. Unfortunately they are very hard to get in the US because there is a law that denies import of raw milk cheese to the US unless it's older than 60 days. Reblochon cannot survive 60 days of aging and the AOC rules won't allow it to be made of pasteurized milk. That's very sad...
Tartiflette is delicious! But I always feel so sad to sacrifice an entire Reblochon!
Where are you writing from?