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I agree with Livewire here, any of the semi-firm cheeses with good melting qualities will give you a good result. Oh and my local Sainsbury and Tesco now stock goose fat all year round, so good news there too, hope yours does soon.

Hi - if you want to make proper tartiflette, you NEED a real reblochon. Nothing will substitute as it has such a particular flavour.
Of course you can use other cheeses but it won't be a tartiflette then. Just a potato gratin with melted cheese on top.
Have a look at Delices de Maud website - they sell it. They also have goose fat.
Hope this helps

Glad I could help.

btw - Sainsbury on-line lists La Truffe Graisse D'Oie (Goose Fat) - £2.99 for 350gr. Perhaps they only stock it at this time of the year!!

Thanks Livewire. This is useful. I will substitute Brie or Port Salut. Fontina is not available in my local Sainsbury's - lots of things (e.g. goose fat) that you would want to buy not there either. I used to live in Sydney and the local corner shop had fontina cheese and goose fat.

Hello Does the cooking -

Reblochon cheese - This rich and creamy French cheese is quite mild for a washed rind cheese, but it's complex enough to be popular with gourmets. The rind is edible, but too pungent for many people. Substitutes: Pont-l'Evêque OR Brie OR Beaumont OR Esrom OR Beaufort OR tomme (nuttier taste) OR raclette OR Port Salut OR fontina.

Tomme de Savoie cheese - This is a mild and pleasant French cheese that's semi-soft when young, firmer when aged. Substitutes: Tomme Crayeuse OR Saint Nectaire OR Muenster.

There are a few Tartiflette recipes on site, most use Reblochon. Ed Baines uses Gruyere. Another recipe says Les Deschamps cheese, or any cheese with good melting qualities.

Hope this helps!!!