Andy Montoya
Reblochon is a semi-soft, washed-rind cheese made from raw cow's milk in the French Alpine region of Haute-Savoie. It is a smear-ripened cheese, which means it is aged in an airy cellar, resulting in a rind covered with a fine white mould. The cheese gets its name from the French word reblocher, which means to pinch a cow's udder again, referring to the practice of holding back some milk from the first milking to reduce the amount of taxable milk production.
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What You'll Learn
Reblochon is made from raw cow's milk
Reblochon is a semi-soft, washed-rind cheese made from raw cow's milk. It is native to the Haute-Savoie region of France, specifically the Thônes and Arly valleys in the Aravis massif. The name "Reblochon" comes from the French word "reblocher," which means "to pinch a cow's udder again." This refers to the practice of holding back some milk from the first milking to reduce the amount of taxable milk produced. The milk from the second milking is richer and creamier, giving Reblochon its distinctive flavour.
The cheese is made from the unpasteurized milk of alpine cows, primarily the Abondance, Tarentaise, and Montbéliarde breeds. These cows are fed mainly on grass in the summer and hay in the winter, which gives the milk its natural taste. The traditional method of making Reblochon involves using the second milk batch of the day, resulting in an exceptionally creamy and delicious cheese.
Reblochon has a creamy texture and a soft, scented taste with hints of fruit and a nutty aftertaste. It pairs well with honey, herbs, and white wine, especially Savoie wine. The cheese is often used in recipes such as the classic Alpine dish "Tartiflette," a baked gratin traditional in Haute-Savoie.
Reblochon has been designated as an Appellation d'Origine Contrôlée (AOC) cheese, meaning it follows strict rules and regulations in its production. It is aged in airy cellars, and this ageing process can be seen in the fine white mould that covers the cheese's saffron yellow rind. Reblochon is best stored in a cool place and consumed within 10 days of purchase, allowing it to come to room temperature before serving.
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It is a soft, washed-rind cheese
Reblochon is a soft, washed-rind cheese made from raw cow's milk. The cheese is native to the Haute-Savoie region in the Alps, where it is produced by around 150 farmers. The Abondance, Tarentaise and the Montbéliarde breeds are best for producing the milk needed for this cheese. These cows are fed mainly with grass in summer and hay in winter, giving the milk its natural taste.
The name 'Reblochon' comes 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, landowners would tax mountain farmers according to the amount of milk their herds produced. Clever farmers would not fully milk their cows until after the landowner had measured the yield. The milk that remained was much richer and is used to make Reblochon, giving it its creamy taste.
Reblochon has a creamy texture and a soft and scented taste. It is relatively low in calories, with a fat content of just 27%. It has a slight scent of the cellar and a mild fruity taste with an intense nutty aftertaste. Its rind is covered with a fine white mould and varies from yellow to orange. The cheese is matured for at least two weeks, during which it develops an edible light beige crust and buttery dough.
Reblochon is best kept in a cool place (10-12°C) and is best eaten within 10 days of purchase. It should be left at room temperature for two hours before eating. It is a perfect ingredient for the classic Alpine dish, Tartiflette. Honey, herbs, and white wine work well with the flavours of this cheese.
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The cheese is smear-ripened
The maturation process for Reblochon takes place in cellars, where the cheese is exposed to specific temperature and humidity conditions. This controlled environment allows for the development of the distinctive mould on the rind and the maturation of the cheese's flavour and texture. The cheese is then typically wrapped and continues to mature until it reaches its optimal state for consumption. This final maturation phase ensures that the cheese develops its characteristic creamy texture and scented taste.
The maturation period for Reblochon varies depending on the type of cheese and the desired level of maturation. Farmhouse Reblochon, denoted by a green casein pellet, is handmade by farmhouse producers after each milking of a single herd. It is matured for a minimum of 15 days in a cellar before being wrapped and undergoing further maturation. Dairy Reblochon, indicated by a red casein pellet, is produced in a dairy or fruit plant with milk from multiple farms. It undergoes a similar maturation process, including the initial cellar ageing and subsequent wrapping and continued maturation.
The maturation process is crucial for developing the unique characteristics of Reblochon. The specific duration and conditions of maturation can vary among cheese producers, contributing to the distinct flavours and textures found in different batches of Reblochon. The maturation process also influences the cheese's shelf life, with Reblochon typically lasting up to 10 days after purchase when stored properly.
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It is made in the Haute-Savoie region of France
Reblochon is a French cheese made in the Haute-Savoie region of the country. The cheese is made from raw cow's milk, specifically the second batch of milk from the day, which is rich in fat. The best cow breeds for producing the milk needed for this cheese are the Abondance, Tarentaise, and the Montbéliarde. The cows are fed mainly with grass in the summer and hay in the winter, giving the milk its natural taste.
The name Reblochon comes from the French word "reblocher," which means "to pinch a cow's udder again." The name refers to 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. Clever farmers did not fully milk the cows until after the landowner had measured the yield. The milk that remained was much richer and gave Reblochon its creamy taste.
In the 16th century, Reblochon became known as "fromage de dévotion" (devotional cheese). It was offered to the Carthusian monks of the Thônes Valley by farmers in return for having their homesteads blessed. Reblochon was first produced in the Thônes and Arly valleys in the Aravis massif, and Thônes remains the centre of Reblochon production. The cheese is still made in local cooperatives.
Reblochon has a creamy texture and a soft and scented taste. It can be served as a starter or as part of a dish with fruit, vegetables, and summer spices. It is also used as a classic ingredient in the Alps' beloved dish, the Tartiflette.
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Reblochon is a semi-soft cheese
Reblochon has a creamy texture and a soft, scented taste. It can be served as a starter or as part of a dish with fruit, vegetables, and summer spices. It is also used in classic Alpine dishes such as Tartiflette, a baked gratin traditional in Haute-Savoie. The cheese is typically matured for at least two weeks and develops an edible light beige crust and buttery dough. It has a slight scent of the cellar and a mild fruity taste with an intense nutty aftertaste.
Reblochon is a washed-rind and smear-ripened cheese. It is aged in an airy cellar, and this can be seen in the fine white mould that covers the rind. The cheese is packed on a thin spruce wood plank, which helps to regulate humidity naturally. When stored at home, Reblochon should be kept in a cool place (10-12°C) and is best eaten within 10 days of purchase. It is recommended to leave it at room temperature for two hours before eating.
Reblochon has not been available in the United States since 2004 due to import laws concerning the pasteurization of soft and semi-soft cheese. Delice du Jura, a pasteurized soft-ripened cheese, is marketed as a close substitute in the US. Préféré de nos Montagnes and Raclette can also be used as alternatives.
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Frequently asked questions
Reblochon cheese is made from raw or unpasteurized milk from cows, specifically alpine cows of the Abondance, Tarentaise or Montbéliarde breeds.
Reblochon has a creamy texture and a nutty, fruity or scented taste. It is said to have hints of the cellars and maturing rooms in which it is aged.
Reblochon was first produced in the Thônes and Arly valleys in the Aravis massif of the Haute-Savoie region in France. The name is derived from the word "reblocher", which means "to pinch a cow's udder again", referring to the practice of holding back some milk from the first milking to reduce the amount of taxable milk produced.
Reblochon is a soft, washed-rind and smear-ripened cheese. It is lightly pressed and uncooked, and well-aged in an airy cellar. The rind is covered with a fine white mould.
