| REBLOCHON |
 Description:
Reblochon was the first
cheese of the Savoie region to be granted the AOC certification, in 1976. The
cheese is made by mixing the milks of three different breeds of cow :
abondance, tarine, and montbéliarde. The birth of this fascinating
cheese is due to the ingenuity of the Savoie herdsmen. In the 13th century, the
farmers were completely dependent on landowners who insisted that all the
herd's milk was their property. At milking time, the herdsmen did not quite
complete the milking. After the controllers had left, the herdsmen finished the
milking. They "re-blochaient". From this the cheese was named Reblochon, made
with the creamy milk of a second milking. The cheeses are put into a cellar to
dry, and are turned every 2 days and washed with whey.
Texture:
From this process, the rind turns a
orange-yellow with a velvety texture.
Taste:
Reblochon is a well-proportioned
cheese with a nutty aftertaste that contrasts with a strong odour of the
cellar. The creamy cheese often has a herbal aroma. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| AOC
in |
 |
1958 |
| Weight |
 |
500 g |
| Affinage |
 |
2 to 4 weeks |
| Pate
(dough) |
 |
Uncooked, pressed semi-hard cheese |
|
