8.22€
- French AOC cheeses
- Goat's milk cheese
- Cow's milk cheese
- Ewe's milk cheese
- Cheeses in season
- All AOC cheeses
3 items minimum
9.57€ 500g
Its aspect
5 to 6 weeks. Whole, raw milk, of Abondance, Tarine or Montbéliarde cows. Rennet added. Low heating. The grains of curd are taken and put into moulds lined with a linen cloth. The cheese is slightly pressed, the rind washed in brind.
Its maturing
Safran-yellow rind, covered with delicate white « foam », the cheese itself is ivory-yellow. Velvety taste, nutty aftertaste. Unctuous and very supple consistence. Slight cellar smell, which is quite strong when the cheese is « well done ».
Its history
Reblochon was created in the 13th century in the valley of Thônes, in the Haute-Savoie region.
As early as 1572, the French poets Ronsard, in a poem, and Du Bellay, in his works, mentionned Reblochon. It is hardly surprising therefore that the producers of Reblochon were the first to receive an AOC label. The history of Reblochon is what made its taste. Because farmers had to pay the landowners in proportion of the milk they produced, one day they decided to do partial milkings only.
The milk that is then « rebloché » (which means that the udder is used once more) is richer and thicker than the milk from the first milking. Reblochon must be eaten quickly once it has been started. It is just as nice cooked as it is at the end of a meal, and it is hardly surprising that Reblochon should be the 4th most sold AOC cheese.
