Native Frenchman Matthieu Magard makes cheeses from his childhood, he hails from the Haute-Savoie region in France much like a lovely Comte.
He emigrated to Australia and in 2010 he began his career in cheese and is now one of Australia’s loved cheese makers.
This Mountain Man is based on a Reblochen cheese, which is a rich, creamy washed rind cheese.
Organic milk is sourced from a single herd in order to reflect the harsh climate of the Great Ocean road and the local terroir.
Everything in the cheese making process is done by hand, from skimming to moulding.
Mountain Man comes in little 500g wheels
Maturing & tasting notes
Matured for 3-4 weeks, until the cheese starts to bulge like every good washed rind.
This cheese has a melt in the mouth feel with a smoothness that coats the mouth, a slight smokiness, and a definite tang on the back palate.
It can be used as well as a melting cheese on top of any potato based dish
This is a truly indulgent dish, which is best appreciated after a strenuous morning on the ski-slopes — or at least a brisk winter’s morning walk. It is important to use a ripe Mountain Man, preferably bought a few days in advance and left to reach maturity. Serves 4
1.5kg medium-sized red potatoes, such as Desirée
1 large white onion, peeled and diced
2 thick rashers of smoked streaky bacon, diced
50 cl Sour Cream
1 garlic clove, peeled and cut in half
sea salt and freshly ground black pepper
1 ripe Mountain Man cheese
Preheat the oven to 200°C.
Bring a large pan of water to the boil and cook the potatoes whole, in their skins, for 15 minutes.
Meanwhile, cook the onion and bacon in butter in a heavy frying pan over a medium heat; they should sweat but not brown.
Drain the potatoes and as soon as they are cool enough to handle peel them — the quicker the better. Slice thickly across.
Choose an ovenproof earthenware dish and rub it well with the cut halves of garlic. Layer half the sliced potatoes across the base, season, then scatter over the onion and bacon mixture as well as sour cream. Add the remaining potatoes and more seasoning and sour cream.
Place the whole Mountain Man on top. Bake for 10 minutes, then reduce the heat to 180C/350’F/gas mark 4 for a further 20—25 minutes. The Mountain Man should melt within its skin and the fat drip down while the potatoes crisp.
Tartiflette is a filling dish and all you really need to go with it is a nicely dressed green salad.
A special thanks to …
for additional information about this delightful cheese and for their own Tartiflette winter recipe.
Cheeseymarie feed * Australian cheese, Cheesey foods, Washed rind cheese