Reblochon () is a soft washed-rind and smear-ripened French cheese made in the Alpine region of

Haute-Savoie Haute-Savoie () is a Departments of France, department in the Auvergne-Rhône-Alpes Regions of France, region of Southeastern France, bordering both Switzerland and Italy. Its Prefectures in France, prefecture is Annecy. To the north is Lake Gene ...

from raw cow's milk. It has its own AOC designation. Reblochon was first produced in the

Thônes Thônes () is a Communes of France, commune in the Haute-Savoie Departments of France, department in the Auvergne-Rhône-Alpes Regions of France, region in south-eastern France, and is the ″capital″ of local cheeses Reblochon and Chevrotin. G ...

and Arly valleys, in the Aravis massif. Thônes remains the centre of Reblochon production; the cheeses are still made in the local

cooperatives A cooperative (also known as co-operative, coöperative, co-op, or coop) is "an autonomous association of persons united voluntarily to meet their common economic, social and cultural needs and aspirations through a jointly owned and democr ...

. 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.

History

Reblochon derives from the word "reblocher" which when literally translated 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, the landowners would tax the mountain farmers according to the amount of milk their herds produced. The farmers would therefore not fully milk the cows until after the landowner had measured the yield. The milk that remains is much richer, and was traditionally used by the dairymaids to make their own cheese. In the 16th century the cheese also became known as "fromage de dévotion" ''(devotional cheese)'' because it was offered to the Carthusian monks of the Thônes Valley by the farmers, in return for having their homesteads blessed.

U.S. unavailability

Reblochon has not been available in the

United States The United States of America (USA), also known as the United States (U.S.) or America, is a country primarily located in North America. It is a federal republic of 50 U.S. state, states and a federal capital district, Washington, D.C. The 48 ...

since 2004, as it is unpasteurised and has not been sufficiently aged to pass U.S. import laws concerning the

pasteurization In food processing, pasteurization (American and British English spelling differences#-ise, -ize (-isation, -ization), also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated wi ...

of soft and semi-soft cheese. Delice du Jura, a pasteurized soft ripened cheese, is being marketed as a close relative and a good substitute in the United States. Préféré de nos Montagnes and Raclette can also be used as substitutes.

Characteristics

Reblochon is a soft washed-rind and smear-ripened

cheese Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During prod ...

traditionally made from raw cow's milk. The cow breeds best for producing the milk needed for this cheese are the Abondance, Tarentaise and the Montbéliarde. This cheese measures across and thick, has a soft centre with a washed rind and weighs an average of . Reblochon has a nutty taste that remains in the mouth after its soft and uniform center has been enjoyed. It is an essential ingredient of tartiflette, a Savoyard '' gratin'' made from potatoes, bacon (lardons), and onions.

References

External links

Reblochon AOC

Official Reblochon website

*[http://www.regione.piemonte.it/agri/ita/news/pubblic/quaderni/num42/dwd/24_28.pdf Quaderni della Regione Piemonte: ''Caratterizzazione della produzione tradizionale regionale dei prodotti lattiero-caseari: Toma del lait brusc, Murianengo, Formaggio crosta rossa, Cevrin di Coazze'' (Seconda Parte)] {{French cheeses Cow's-milk cheeses French cheeses French products with protected designation of origin Savoie Smear-ripened cheeses

History

U.S. unavailability

Characteristics

See also

References

External links