Smells like the mountains
Préféré de nos Montagnes is a soft cheese made in the French Jura Mountains. It is an adaptation of the traditional Reblochon recipe using pasteurised cow’s milk.
The name Reblochon comes from the French word “Reblocher” which means “pinch a cow’s udder again”.
Under the watchful eye
In the 14th century, the state would tax French dairy farmers based on the amount of milk their cows were yielding. Hence, when the tax inspector was watching, the farmer would not fully milk their cows.
Actually, they would collect the remaining milk after the inspector has measured the yield and left the premises. Moreover, this rich fatty milk was perfect for making cheese.
The AOP dictates in their Reblochon “cahiers de charges” that production has to be in the Haute-Savoie region. Furthermore, cheesemakers have to use raw milk from specific breeds of local cows. And they have to use traditional manufacturing and maturation techniques.
Raw milk cheese restrictions
Due to the restrictions on raw milk cheese in Australia and the United States, Reblochon made using the traditional recipe is not allowed. Thankfully, we can have access to this version made with pasteurised milk.
Overall, this gorgeous cheese has a thin orange rind and, when ripe, emanates gorgeous aromas of hazelnuts and oak. The soft oozy pâte has a seductively unctuous mouthfeel and will leave you begging for more!
Furthermore, its subtle flavours are reminiscent of salted butter and dewy grass in a mountain pasture.
How to pair Préféré de Nos Montagnes
One word – Beaujolais! This is a tried and trusted pairing which celebrates the terroir of Eastern France.
Reblonchon would be one of my favorite cow milk cheese. The reason being its a produce originating from Haute Savoie and its dewy grass flavour makes it so good in your mouth.