January 28, 2025

REBLOCHON COLESLAW

Every bite of my reblochon coleslaw tells a tale of discovery, nostalgia, and my love for blending aromas…

My First Encounter with Coleslaw: A Teenage Revelation

I still remember the day I discovered coleslaw. I was a teenager, dining in a chic little restaurant with a Manhattan vibe. It was the kind of place that offered a mix of “nouvelle cuisine” and sophistication, where you could sip on a cocktail while soft jazzy music played in the background. Sadly, that restaurant no longer exists, but its influence on my culinary journey remains vivid.

It was here, amidst the lively chatter and dim lighting, that I tasted coleslaw for the first time. Crunchy, creamy, and refreshingly tangy, it was love at first bite. I had no idea that shredded cabbage and carrots could be transformed into something so yummy. That introduction set the tone for my lifelong appreciation of coleslaw, but as time passed, I realized I wanted to give it my own twist. After all, I am French, and what better way to honour my roots than by adding a quintessentially French ingredient like reblochon cheese?

Why Reblochon?

Reblochon is a cheese that speaks to my soul. Its creamy texture and nutty taste make it a star in many classic French dishes, but I wondered how it would work with something as iconic and simple as coleslaw. The idea intrigued me, and once I tried it, I knew it was a match made in heaven.

The addition of reblochon feels like a warm hug from my French Alps, comforting on a cold day. Plus, the cheese melts ever so slightly when tossed with the other ingredients, creating a luscious, creamy coating. For me, it is the ultimate way to bridge the gap between my French heritage and my teenage culinary discovery.

The Surprising Journey of Coleslaw

Did you know that the coleslaw has a history that dates all the way back to the Roman Empire? When I first learned this, I was completely fascinated. Back then, the Romans had their own version of coleslaw, mixing cabbage with vinegar, eggs, and spices.

Fast forward a few centuries, and we see the Dutch making their mark on coleslaw’s story. The word “coleslaw” actually comes from the Dutch koolsla, meaning “cabbage salad.” When Dutch immigrants arrived in North America, they brought along this beloved recipe. One of the earliest recorded versions is found in an 18th-century Dutch cookbook, The Sensible Cook.

How Mayonnaise Transformed Coleslaw

Of course, coleslaw as we know it today would not be the same without mayonnaise. It was not until the mid-18th century, when mayonnaise was invented, that coleslaw began its journey to creamy perfection. And here is a fun fact: Richard Hellmann, the same man who gave bottled mayonnaise in 1912, played a big role in making mayo-based coleslaw popular…

Terrasses du Larzac

For my delicious reblochon coleslaw, I recommend a red Terrasses du Larzac from my beloved Languedoc-Roussillon.

Situated northeast of Montpellier, this appellation has been crafting remarkable red wines long before it officially gained AOC status in 2014. Here, Grenache Noir, Syrah, Mourvèdre, Cinsault, and Carignan come together to create blends that are as rich in flavour as they are in history.

The Secret Behind the Wines

What makes Terrasses du Larzac so special? It all starts with its unique terroir. Clay-limestone soils, combined with a Mediterranean climate, provide the ideal conditions for winemaking. The region experiences dramatic temperature swings, sometimes over 20°C between day and night, which helps the grapes ripen slowly. This process enhances the complexity and vibrancy of the wines.

Altitude also plays a starring role. Vineyards here range from 50 to 400 meters, which adds a refreshing coolness and aromatic depth to the grapes. The result? Wines that are beautifully balanced, showcasing both finesse and boldness in every sip.

A Taste That Tells a Story

When you pour a glass of Terrasses du Larzac wine, you are in for a sensory treat. The stunning ruby colour with its deep purple highlights is just the beginning. As you bring the glass to your nose, you will discover an intricate bouquet of black fruits, olives, liquorice, and the distinctive herbal notes of the garrigue.

The first sip reveals a perfect balance of spice, tannins, and silkiness. There is also a lively acidity that keeps the wine fresh. And for those who enjoy cellaring, many of these wines age beautifully for three to five years, or even longer if you choose a top-notch bottle.

A Journey Through Time

Did you know that wine has been made in Terrasses du Larzac since Roman times? The Romans brought grapevines to this region through Narbonne, laying the groundwork for what would become a thriving wine culture. By the 17th century, the wine trade here flourished, thanks in part to the Canal du Midi, which made transportation and commerce much easier.

Today, Terrasses du Larzac continues this proud tradition, blending ancient practices with modern techniques. The region’s commitment to quality and sustainability has become its hallmark, making it a standout in the world of French wine.

Why Terrasses du Larzac Deserves Your Attention

With approximately 32 communes and an annual production of 9,000 hectolitres, Terrasses du Larzac may be relatively small, but its impact is significant. Many producers here embrace organic viticulture, ensuring that the wines reflect not only the character of the land but also a respect for the environment.

This Reblochon coleslaw Feels So Special to Me

In France, we have our own cabbage salads, but they are often simpler, think lightly dressed shredded cabbage with a splash of vinegar. Adding mayonnaise or cream was not a traditional approach, so when I first tasted the American-style coleslaw, it felt like a revelation.

So next time you reach for coleslaw, why not add your own twist? Who knows, you might just create a new chapter in its long and fascinating history.

Reblochon’s French touch

You may wish to discover or rediscover recipes with this stunning French cheese!

What about some gorgeous reblochon gougeres or an original Savoyard cake ?

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 ;)