Cheese Club and Tartiflette Night at Seven Hotel
The CheeseClub by La Fromagerie met at the Seven Hotel to a large set of cheese enthusiasts of the city. We walk you through a brief history of cheese.
The CheeseClub by La Fromagerie met at the Seven Hotel to a large set of cheese enthusiasts of the city. This was the 4th such event to be held in Bangalore since the inception of the CheeseClub in October 2008 and the response was very good from expatriates and locals alike.
The CheeseClub was born with the initiative of La Fromagerie and Mr. Nino Ciccarone, Director of Alliance Francaise. The aim of this club is to introduce the wide variety of delicious French cheese to the people of India. Each event is based on a certain theme, namely a particular cheese from a particular region of France. For each CheeseClub event, a cheese from a region of France is chosen.
This cheese chosen for this event was the reblochon. Reblochon was first produced in XIIIth century, in Haute Savoie (Upper Savoy), in the valley of Thônes. It is a result of resourceful trickery of the farmers of that era. The rental of mountain pastures naturally was an expense to the farmers. They had to pay the pasture’s owner a sum based on the total quantity of milk produced. In order to improve their quite modest lot, the farmers thus practiced incomplete milking. After receiving payment, the owner left, and the farmers went back to work. They coaxed the remaining milk from the cows (reblocher means to re-milk). This residual milk was high in fat content and served to produce the famous, tasty Reblochon.
The name of Reblochon cheese has been a controlled “appellation” since 1958, and one of the first regional products to bear an official designation. It is covered by a saffron coloured crust which in turn coats a fine white foamy mousse. These two characteristics generally indicate very high quality of production in a cool cellar. Reblochon’s consistency and chewy quality leaves a pleasant aftertaste which tends to hazelnut.
As this is CheeseClub, wine must be there too!! So cheese was served with wine and baguette, salad etc. To educate people more about cheese and various kinds of it, posters of a range of cheeses with their information (affinage, taste, fabrication, milk type etc) were displayed. Mr. Daniel Dubosclard of La Fromagerieand Mr. Jean-Yves Hardy, Director – Seven Hotel interacted with patrons and familiarized them with the various cheeses and the history behind them.
What is the Tartiflette?
Tartiflette is a French dish from the Savoie region in the Alps. It originated in the valley of Aravis, home of Reblochon cheese. It is not a traditional dish (though based to a considerable degree on another regional dish called Péla), and was launched in the 1980s by the Reblochon trade union in an attempt to increase sales of the cheese. But it became a very popular dish to share with friends and family.
The word ‘tartiflette’ is perhaps derived from the Arpitan word for potato - tartifla, although a number of European languages have words for potato that are similar (German: Kartoffel).
Tartiflette is made with potatoes, cheese, and some kind of meat such as bacon. It is extremely popular at mountain restaurants during the ski season since it is savoury, high in calories and relatively easy to cook.
History of fromage (cheese):
The French word "fromage" therefore originated with the mould « forma » in Latin and not a particular production technique. The English word "cheese" can be traced back to the Old Sanskrit "kãsi". The first cheese was made in India and Mesopotamia around -1400 (15th century BC). At that time curds were drained in containers made of unbaked pottery or wickerwork.
The oldest remains in France were found on the banks of the lake at Neufchâtel, near Rouen. In the 5th century AD Roman soldiers and athletes were fed a diet of cheese, wheat bread and figs. Around the 14th century, the inhabitants of the village of Chaillot, near Paris, grazed their cows on "les îles aux vaches", not far from where the Eiffel tower now stands! Cheese making was common in the capital. In the 18th century, a dairy opened on the Champs-Elysées. The French noble and famed chemist Lavoisier reckoned that Parisians consumed 3 kilograms of cheese per head, every year (mainly Brie and Maroilles).
In the year 1790, Marie Harel started selling her famous Camembert cheese on the markets around Vilmoutiers. In 1880, milk collection started for cheese manufacturing and the cheese industry began to develop rapidly. France developed a wider range of cheeses from the rich agricultural areas. The 400 sorts of French cheese recorded can be made with milk or with pasteurised milk.
To become a part of the cheese club you can get in touch with Mr. Daniel Dubosclard of La Fromagerie @ 9008003036 or visit
La Fromagerie, #88 11th Cross, CMH Road, Indiranagar, Bangalore – 560038
#39/5, Outer Ring Road,
Between KR Puram and Marathahalli bridge
Marathahalli, Bangalore -560037 Map