Reblochon
From Wikipedia, the free encyclopedia
| Reblochon | |
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| Country of origin | France |
| Region, town | Thônes, Massif des Aravis |
| Source of milk | Cows |
| Pasteurised | No |
| Texture | Soft washed-rind |
| Aging time | 6-8 weeks |
| Certification | French AOC 1958 |
Reblochon is a French cheese from the Alps region of Savoie and has been granted the AOC title. 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.
[edit] History
The name "Reblochon" stems from the word "reblocher", which roughly translates into "to milk again" or in the Savoyard dialect, "reblessa", which translates as "to steal, swipe or engage in thievery". This etymology is fitting considering the history behind this cheese. In the 16th century, the region's farmers would pay rent and taxes with milk, cheese, or butter. Some farmers would allegedly milk the cows dry in order to be able to pay their landholders. However, the farmers would then return to milk the herd again at night for their own consumption. This second milking provided rich, high-butterfat milk used for creating creamy, flavourful cheeses. Reblochon is no longer available in the United States due to recent enforcement of laws concerning the pasteurization of soft and semi-soft cheese.
[edit] Characteristics
Reblochon is a soft washed-rind cheese made from raw cow's milk. The cow breeds best for producing the milk needed for this cheese are the Abondance, Tarentaise and the Montbéliard. Produced from the day's second milking, this cheese measures 14cm across and 3–4cm thick, has a soft centre with a washed rind and weighs an average of 450g. As proof of its being well-aged in an airy cellar, the rind of this cheese is covered with a fine white mould. The optimal period to savour this cheese is between May and September after it has been aged six to eight weeks. It is also excellent from March to December.
Reblochon has a nutty taste that remains in mouth after its soft and uniform centre has been enjoyed. It is an essential ingredient of tartiflette, a Savoyard gratin made from potatoes, cream, onions, and bacon.
In 2002, 17.4 million kilograms of Reblochon were produced.
[edit] External links
- Official Reblochon website (French)
- Prodottitipici.com Reblochon - Piemonte - Formaggi e Latte - Vaccini (Italian)
- 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) (Italian)
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