1. Use potatoes that are all the same size so that they will cook evenly. Boil them in their skins for exactly 20 minutes, until they’re just beginning to get tender. Do not overcook! Rinse with cold water to stop the cooking.
2. While still warm, peel the potatoes with your fingers, then use a large, very sharp knife to cut them into slices about 1/3-inch thick. Then cut the slices into rough cubes.
3. While the potatoes are cooking, slice the slab bacon or salt pork into slices about 1/4-inch thick. Then cut into lardons about 1/4-inch across.
4. Melt the butter in a large sauté pan, then cook the lardons over medium-high heat until crisp and golden brown. Remove with a slotted spoon and set aside, leaving the bacon fat in the pan.
5. Preheat the oven to 350 °F.
6. Cook the onions in the bacon fat over medium heat, stirring often, until wilted and slightly golden. Drain in a strainer, pressing with a spoon to remove as much fat as possible, and leave them there.
7. Pour off the fat in the pan, return the bacon and onions, and add the wine. Cook over high heat until the wine is nearly evaporated.
8. Add the diced potatoes and cook for a minute or so, stirring constantly until all the ingredients are well mixed together.
9. Add the cream and salt and pepper to taste. Try using a little more salt than you might think is necessary, at least 1/2 teaspoon. Stir all the ingredients together for a minute.
10. Lightly butter the inside of an 10- or 11-inch earthenware baking dish. Add the potato mixture and smooth the surface.
11. Cut the Reblochon in two down across the top so that you have two pieces in the shape of a half-moon. Put one of the pieces away for another use. Use a sharp knife to lightly score the crust of the remaining half-cheese about every inch, including its side. Then carefully slice horizontally through its center so that you now have two half-moon pieces.
12. Place the two pieces of cheese crust-side-up on top of the potatoes so that they form a circular cheese again. Cover the dish tightly with aluminum foil and bake in the center of the oven for 1 hour.
13. Remove the foil and stir the cheese, including the crust, into the potatoes, mixing well.
14. Place 5 or 6 inches under the broiler and cook until golden brown on top.

Our French Cheese Assortment captures a good bit of French cheese culture with the four cheeses listed below. One is of the "stinky" variety; one is a triple-crème; one is a chèvre; and one is a mountain cheese from the Alps.

• Buche de Chevre: This classic French goat cheese is slightly aged, giving it a lot of character. Formed in the shape of a log (Buche is French for log), enjoy this cheese on salads, as a snack, or with fruit for dessert.
• Saint Andre: This decadent triple-creme is utterly delicious.
• Pont L'Eveque: One of the world's ancient cheeses, Pont L'Eveque dates back to the Thirteenth Century. It is well known for its delicate bouquet, which is said to be reminiscent of the Norman countryside. However, it does tend to have a strong, pungent aroma that is not for the timid.
• Gruyère de ComtĂ©: Created by local villagers in alpine dairies called "Fruiteries", its milk comes only from Montbeliarde and Tachete de L'est cows. Each 70+ pound wheel of ComtĂ© is aged for at least six months, resulting in a sweet and nutty masterpiece

• Please note that any item temporarily out of stock will be substituted with a similar item of equal value.

1. Cut beef into large 5cm chunks, season with salt, pepper and olive oil.
2. Cook beef a small amount at a time in a dutch oven or large saucepan until its golden brown on the outside, remove each portion as it's done and set aside.
3. Add 3 large onions and garlic to the same pot and cook till golden brown.
4. Sprinkle with 2 tablespoons of flour. Cook a few minutes longer.
5. Add 1-2 cups of red wine.
6. Bring wine to a boil then simmer for 5 minutes.
7. Add beef, carrots, herbs, mushrooms.
8. Add another couple of cups of red wine and water - enough to cover the meat and vegetables.
9. Cook for 2-3 hours, stirring occasionally. Remove surface scum as required.


Serve on mashed potato; with any leftovers make some beef pies with puff pastry.