Frederic Melton
Reblochon is a creamy, soft cheese from the mountains of Haute-Savoie in the Alps, France. It is made from full-cream, unpasteurized cow's milk and is known for its pungent smell and surprisingly delicate, slightly nutty flavour. The name Reblochon comes from the word reblocher, which means to milk again, referring to the practice of holding back some milk from the first milking to make this rich and creamy cheese. It is a key ingredient in the French potato dish, Tartiflette, and is often enjoyed with a hearty red wine.
| Characteristics | Values |
|---|---|
| Taste | Creamy, nutty, slightly spicy, delicate, light, eggy, sweet |
| Texture | Soft, velvety, silken |
| Rind | Soft, white/yellowish, edible |
| Smell | Pungent, yeasty, cavey |
| Colour | White/yellowish |
| Source | Cow's milk |
| Region | Haute-Savoie, Alps, France |
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What You'll Learn
Reblochon cheese is made from raw cow's milk
Reblochon cheese is known for its pungent smell and surprisingly delicate, creamy taste. It has a soft, white to yellowish rind that can be eaten and is washed with whey during production to speed up the ageing process. The cheese only needs 3 to 4 weeks of ageing before it is ready to eat. In terms of texture, Reblochon is described as velvety and silken, creating a sensual experience on the tongue. Its flavour is relatively mild, with a slight nuttiness and a pleasant sweetness when eating the rind.
Reblochon is often used in the classic French dish tartiflette, which originates from the Haute-Savoie region. Tartiflette is a hearty dish made with potatoes, Reblochon cheese, bacon or pork fat, and onions. The cheese is melted over the potatoes and lardons, resulting in a creamy and addictive mixture. While Reblochon is the traditional cheese used in this dish, other semi-soft cheeses such as Raclette or Fontina can be substituted if Reblochon is not available.
The authentic raw milk version of Reblochon is considered a delicacy, with a unique flavour and texture that is difficult to replicate. However, it is important to note that raw milk Reblochon may be illegal in certain countries due to health and safety regulations. In the United States, for example, it is illegal to sell raw milk Reblochon under the name "Reblochon", but similar cheeses, such as Fromage de Savoie and Fromage de Thones, are available.
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It has a creamy, soft, velvety texture
Reblochon is a soft, creamy cheese with a velvety texture. It is made from full-cream, unpasteurised cow's milk in the mountains of Haute-Savoie, France. Its texture is described as impossibly silken, creating a sensual experience on the tongue. The cheese is aged for 3 to 4 weeks before it is ready to eat. The rind is soft and white to yellowish, and it is edible. The cheese is washed with whey every few days to help it age more quickly.
The taste of Reblochon is surprisingly delicate, with a slightly nutty flavour and a pleasant sweetness. It is relatively mild, with no meatiness or aftertaste of fermented fruit. The smell is yeasty and strong, but the cheese itself has a light flavour. The rind has a more potent flavour, so it is recommended to eat it in moderation.
Reblochon is a key ingredient in the French potato dish, Tartiflette. It is layered with potatoes, bacon or pork fat, and onions, and broiled in the oven to create a creamy filling with a crunchy top. The dish is often served with a crisp green salad and crusty bread to soak up the sauce. A hearty red wine, such as Beaujolais, is the perfect beverage to pair with this meal as it helps to cut through the richness of the cheese and cream.
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The taste is slightly nutty, surprisingly light, and delicate
Reblochon cheese is a creamy, soft cheese with a surprisingly light, slightly nutty, and delicate taste. It is made from full-cream, unpasteurized cow's milk in the mountains of the Haute Savoie region of France. The name "Reblochon" comes from the word "reblocher", which means "to pinch a cow's udder again" or "to milk again". This name originates from the practice of holding back some milk from the first milking to make this rich and creamy cheese.
The cheese has a pungent smell, described as "divine stink", but its taste is surprisingly mild and delicate. It has a velvety texture and a pleasant sweetness, with no meatiness or aftertaste of fermented fruit. The rind has a stronger flavour, so it is recommended to eat it in moderation. Max McCalman, a renowned cheese expert, described Reblochon as "eggy".
The classic French dish tartiflette features Reblochon cheese, potatoes, bacon or pork fat, and onions. It is a hearty and filling meal, often served with a crisp green salad, crusty bread, and a robust red wine like Beaujolais to cut through the richness of the cheese.
Reblochon is a unique and scrumptious cheese, well-loved for its rich history and delicious flavour. It is a true delicacy, offering a sensual and indulgent experience for cheese connoisseurs and enthusiasts alike.
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It is pungent and yeasty-smelling
Reblochon cheese is known for its pungent, yeasty smell. The cheese is made from full-cream, unpasteurized cow's milk and has a rich, creamy texture. Despite its strong aroma, Reblochon has a surprisingly delicate and light flavour. It is often described as having a slightly nutty taste and a velvety, silken mouthfeel. The cheese is aged for just 3 to 4 weeks before it is ready to eat, and during this time, it is washed every few days with whey to aid the ageing process.
The unique flavour and aroma of Reblochon are a result of its history and production methods. The cheese originates from the Haute-Savoie region of France, in the mountains between Lake Annecy and the south side of Lake Léman. Centuries ago, farmers in this area were taxed on the milk production of their cows. To avoid paying high taxes, they would only partially milk their cows when the tax collectors came. Later, they would milk the cows a second time, and this richer, higher-fat milk was used to make Reblochon. The name "Reblochon" is derived from the word "reblocher", which means "to milk again".
The pungent, yeasty smell of Reblochon can be off-putting to some, but it is a signature characteristic of this cheese. The smell is so strong that it has been described as having a divine stink. However, the aroma should not deter people from trying this delicious cheese, as its taste is quite mild and delicate in comparison. The contrast between its scent and flavour makes Reblochon a truly unique and sensory experience.
When serving Reblochon, it is essential to pair it with the right accompaniments to balance its strong aroma. A classic dish featuring Reblochon is Tartiflette, a French potato dish from the Haute-Savoie region. Tartiflette combines potatoes, Reblochon cheese, lardons or bacon, and onions, creating a creamy and filling meal. It is often served with a crisp green salad, crusty bread, and a hearty red wine like Beaujolais to cut through the richness of the cheese.
While Reblochon may be an acquired taste for some due to its pungent, yeasty aroma, its delicate flavour and rich, creamy texture make it a favourite among cheese connoisseurs. Its unique characteristics and history make it one of the most sought-after cheeses in France and a true testament to the art of cheese-making.
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Reblochon is used in the French potato dish, Tartiflette
Reblochon is a creamy, soft cheese with a pungent smell and a surprisingly delicate, slightly nutty taste. It is made from full-cream, unpasteurised cow's milk in the Haute-Savoie region of the Alps in France. The name 'Reblochon' comes from the word 'reblocher', which means 'to milk again' or 'to pinch a cow's udder again'. The cheese gets its name from the practice of holding back some of the milk from the first milking. During the 14th century, landowners would tax mountain farmers according to the amount of milk their herds produced. To avoid paying high taxes, farmers would only partially milk the cows until after the landowner had measured the yield. The milk that remained was richer and higher in butterfat, which is used to make Reblochon, resulting in its creamy taste.
Tartiflette is a filling meal, and it can be frozen for up to a month, although the taste may change. While Reblochon cheese is the traditional choice for this dish, it may be difficult to find outside of France, so suitable substitutes include other semi-soft cheeses such as Raclette or Fontina, which have similar tastes and characteristics.
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Frequently asked questions
Reblochon cheese is a creamy, soft, rich, and velvety cheese with a surprisingly delicate and light flavour. It has a slightly nutty taste and a pleasant sweetness.
The name Reblochon comes from the word 'reblocher' or 'reblochier', which means "to milk again". This is because the cheese was made from the milk that farmers obtained when they milked their cows for the second time in a day.
Reblochon is a key ingredient in Tartiflette, a French potato dish from the Haute-Savoie region. It also goes well with bread, wine, and salads.
