Reblochon
A soft washed-rind cheese from the French Alps.
Its production originated in the Thônes and Arly valleys of the Aravis massif, with Thônes remaining the center of production.
Quick Facts
- Country
- France
- Region
- Alps valley, Arly valley (Aravis Range)
- Source
- Cows
- Texture
- Soft washed-rind, smear-ripened
- Weight
- 450 g (avg)
- Aging
- 6–8 weeks
- Certification
- French AOC 1958
Facts from the source article.
History
The name Reblochon comes from the word "reblocher," meaning to pinch a cow's udder again, referring to the practice of withholding some milk from the first milking. In the 14th century, landowners taxed farmers based on milk yield, so farmers would not fully milk cows until after the measurement. The richer leftover milk was used by dairymaids to make their own cheese. By the 16th century, the cheese was called "fromage de dévotion" because farmers offered it to Carthusian monks in the Thônes Valley in exchange for blessings on their homesteads. Since 2004, Reblochon has not been available in the United States due to import laws requiring pasteurization for soft and semi-soft cheeses; substitutes include Delice du Jura, Préféré de nos Montagnes, and Raclette.
Characteristics
Reblochon is a soft washed-rind and smear-ripened cheese made from raw cow's milk, with the best milk coming from Abondance, Tarentaise, and Montbéliarde cows. It measures 14 cm across and 3–4 cm thick, weighs about 450 g, and has a soft center with a washed rind. Its taste is nutty and lingers after the soft, uniform center is enjoyed. The cheese is an essential ingredient in tartiflette, a Savoyard gratin of potatoes, bacon, and onions.
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