Kamil Perry
Reblochon is a semi-soft, washed-rind cheese made from raw cow's milk. It is a French cheese, traditionally made in the Alpine region of Haute-Savoie, in the Thônes and Arly valleys. The name 'reblochon' comes from the French word 'reblocher', which means 'to pinch a cow's udder again'. Reblochon is made using the second milk batch of the day, which gives it an exceptionally creamy texture and taste.
| Characteristics | Values |
|---|---|
| Type | Semi-soft, washed rind and smear-ripened |
| Region | Haute-Savoie, France |
| Milk | Raw cow's milk |
| Rind | Fine white mould |
| Weight | 450-500g |
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What You'll Learn
Reblochon is a semi-soft, washed-rind cheese
Reblochon was first produced in the Thônes and Arly valleys, in the Aravis massif. Thônes remains the centre of Reblochon production; the cheeses are still made in the local cooperatives. Until 1964, Reblochon was also produced in Italian areas of the Alps. Subsequently, the Italian cheese has been sold in declining quantities under such names as Rebruchon and Reblò alpino.
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It is made from raw cow's milk
Reblochon is a semi-soft, washed-rind and smear-ripened cheese made from raw cows' milk. It is a French cheese, traditionally made in the Alpine region of Haute-Savoie. The name 'reblochon' derives from the French word 'reblocher', which means 'to pinch a cow's udder again'. This refers to the traditional method of making the cheese, which involves using the second milk batch of the day, resulting in an exceptionally creamy and delicious cheese. Reblochon has a creamy, nutty taste and is covered in a fine white mould-covered rind. It is well-aged in an airy cellar, and characteristics of this ageing can be seen in the rind. A whole Reblochon cheese weighs approximately 450-500g.
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It is made in the Alpine region of Haute-Savoie, France
Reblochon is a soft, washed-rind and smear-ripened French cheese made in the Alpine region of Haute-Savoie from raw cow's milk. It is made in the Thônes and Arly valleys, in the Aravis massif. Thônes remains the centre of Reblochon production; the cheeses are still made in the local cooperatives. The cheese was first made in the local cooperatives of the Thônes and Arly valleys, in the Aravis massif. The name 'reblochon' derives from the word 'reblocher', which means 'to pinch a cow's udder again' in French. This refers to the traditional method of making the cheese, which involves using the second milk batch of the day, resulting in an exceptionally creamy and delicious cheese. Reblochon boasts a delightful creamy, nutty taste and is adorned with a fine white mould-covered rind, reminiscent of a patisserie.
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It has its own AOC designation
Reblochon is a soft, washed-rind and smear-ripened French cheese made in the Alpine region of Haute-Savoie from raw cow's milk. It has its own AOC designation, which means it is subject to strict rules and regulations. The cheese was first decreed as an AOC in 1958.
The term 'reblocher' in French roughly translates to 're-pinch the cow's udder', revealing the traditional method of making this cheese. It involves using the second milk batch of the day, resulting in an exceptionally creamy and delicious cheese. Reblochon is well-aged in an airy cellar, and characteristics of this ageing can be seen in the rind of the cheese, which is covered with a fine white mould.
Reblochon was first produced in the Thônes and Arly valleys, in the Aravis massif. Thônes remains the centre of Reblochon production; the cheeses are still made in the local cooperatives. Until 1964, Reblochon was also produced in Italian areas of the Alps. Subsequently, the Italian cheese has been sold in declining quantities under such names as Rebruchon and Reblò alpino.
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It is creamy and nutty in taste
Reblochon is a semi-soft, washed-rind cheese from the Savoie region of France. It is made from raw cow's milk and is smear-ripened. The name 'reblochon' comes from the French word 'reblocher', which means 'to pinch a cow's udder again', revealing the traditional method of making this cheese. It involves using the second milk batch of the day, resulting in an exceptionally creamy and nutty cheese. Reblochon is adorned with a fine white mould-covered rind, reminiscent of a patisserie.
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Frequently asked questions
Reblochon is a semi-soft, washed-rind cheese.
Reblochon is a French cheese, traditionally made in the Alpine region of Haute-Savoie.
Reblochon is traditionally made from raw cow's milk.
Reblochon has a creamy, nutty taste.
