Reblochon

Reblochon is a type of cheese originating from the Haute-Savoie department in the Alps region of France. It is a soft, washed-rind and smear-ripened cheese that was first produced in the Thônes and Arly valleys, in the Aravis massif.

History

The production of Reblochon dates back to the 13th century. The name "Reblochon" is derived from the French word reblocher which means "to pinch a cow's udder again". This refers to the practice of holding back some of the milk from the first milking. During the 14th century, farmers would pay their landowners in milk. By not fully milking the cows until after the landowner had measured the yield, the farmers could collect a second, richer milk for themselves. It is this milk that was used to make Reblochon cheese.

Production

Reblochon is made with raw cow's milk, and has a thin, velvety rind that is washed with whey to help it develop a fine white mould. The cheese is produced in discs, each with a diameter of 14 cm and a height of 3-4 cm. Each disc weighs approximately 450 g. The cheese is then matured in cellars for at least four weeks.

Characteristics

Reblochon has a nutty taste that remains in mouth after its soft and uniform centre has been enjoyed. It is an essential ingredient in the Savoyard dish known as tartiflette, a gratin made from potatoes, onions, lardons and Reblochon cheese.

Appellation d'origine contrôlée

Reblochon received Appellation d'origine contrôlée (AOC) status in 1958, and it is produced in a specified region using traditional methods. This ensures that every cheese bearing the name Reblochon adheres to strict quality standards.

See also

• List of French cheeses
• List of cheeses

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Reblochon

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  Reblochon AOC

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  Reblochons fermiers au séchoir