Feeling a bit homesick for France? Dive in the comforting taste of Reblochon gougères and transport yourself to the French Alps.

A Cheese Lover’s Confession

To be honest with you, there is not a single day for me without a little bite of cheese to eat. As a French native, cheese has always been an integral part of my life, and a source of comfort and pleasure. Imagine my delight when I am back in my cherished France, where my friends and family always welcome me with my favourites, and the ritual is the same, passed down from generations: a single ticket to heaven. A fresh crusty “fagotte,” (like a baguette but so much better), my “fromage du jour” (cheese of the day), and a glass of 1 Grand Cru from my parents’ cave (they have thousands…).

One day, back in London, I had a craving for Burgundian gougères (gougères made with Comté). But my deli did not have any, so I bought a nice piece of Reblochon instead, knowing that my gougères would not be Burgundian but from Savoie!

Reblochon Cheese: A Product of Savoie’s Past

Reblochon comes from the magnificent Savoie (you really need to discover this beautiful region especially during the summer season…), and its history began in the 13th century. Reblochon cheese was the result of an illegal practice at that time. Farmers had to give their milk as rent, and they did an incomplete milking so they could keep a little bit for themselves. This second milking obtained was very rich, ideal for making cheese. The name came from this “fraud,” called the “Rebloche”!

Making Reblochon Gougères with a Twist

The history of Reblochon and the process of making it have always fascinated me. I decided to make my gougères marvels with the skin ON, which adds a depth of flavour and a unique texture. Of course, you can remove the skin of the Reblochon if you prefer, but I encourage you to try it with the skin on for a true taste of Savoie.

The History and Characteristics of Chautagne Wine

Pairing wine with cheese is always an art. For my Reblochon gougères, I recommend a Chautagne red wine from Savoy & Bugey.

Chautagne is a cru of the Savoie appellation that covers four communes in the southern countryside of Lake Geneva. The birth of the Chautagne vineyard dates to the pre-Roman period, and the first written record of it appears in the 10th century in the writings of Bérold de Savoy.

Savoie-Bugey Red Wines

The Savoie-Bugey region is known for producing red wines with light tannins, spicy and fruity notes, and a distinctive tartness. The region produces 16 crus, including Chautagne, and the wines are made from grape varieties such as Gamay, Mondeuse, Pinot Noir, and Cabernet.

The Re-emergence of Chautagne Wine

In the 14th century, Chautagne provided wines for the hotel of the Count of Savoy, but a landslide destroyed a large part of the vineyard in the 16th century. However, the vineyard was rebuilt, and its reputation for quality was regained. The Chautagnards obtained the privilege to sell their wine in Geneva in the 18th century, and a document of origin called “franchise” was required to guarantee its origin.

The Profile and Serving Temperature of Chautagne Wine

Chautagne red wines tend to be lighter-bodied and tart, with red berry and pepper notes, as well as earthy and mineral flavours. The character of the old Chautagne vines is known for its blackcurrant, blackberry, and raspberry hints, combined with animal and mineral notes. To fully appreciate the wine, it is recommended to serve it at a temperature between 14 and 16°C.

So, go ahead and gratify yourself with a little slice of heaven from my delicious reblochon Gougères …

Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!

Happy cooking and bonne dégustation!

Sixtine ;)