For the French, the region of Savoie is indelibly linked to cheese. And, out of their 5 AOP cheeses, the Savoyards certainly have a soft spot for Reblochon de Savoie. Read on to learn about this raw milk pressed cheese, the story behind its name and the local dish it inspired.
Where does Reblochon come from?
Reblochon is a raw cow’s milk cheese washed rind cheese that comes from the Haute-Savoie and Val d’Arly regions in Savoie.
Crafted in the mountains, Savoie cheeses smell and taste of the local terroir. Over many generations, farmers and cheesemakers have been making fine cheese using their raw milk. Unsurprisingly, the region is home to a whopping 5 AOP cheeses, namely Abondance, Beaufort, Chevrotin, Reblochon and Tome des Bauges.
Why is it called Reblochon?
Let’s start with a bit of history. The name Reblochon comes from the French word reblocher which means “to pinch a cow’s udder again”.
In the 14th century, the government taxed French dairy farmers based on the amount of milk their cows were yielding. Hence, when the tax inspector was watching, the farmers would not fully milk their cows. Instead, they would collect the remaining milk after the inspector had measured the yield and left the premises.
Conveniently, this rich fatty milk would prove to be perfect for making cheese.
Dairy vs Farmhouse versions
As dictated by the AOP, cheesemakers in Savoie exclusively use unpasteurised milk from local cows (Abondance, Montbéliarde and Tarine) to make this cheese. Presently, Reblochon is made both by dairy cooperatives and farmers (farmhouse).
Undoubtedly, they all have to meet stringent standards to use the name. However, there is one point of difference between the two types. The cooperative dairy version can be made from a mixture of milk from the 3 approved breeds. On the other hand, the farmhouse Reblochon is made from the milk of a single herd.
Furthermore, each wheel of cheese is recognised by an edible casein coloured disc: red for dairy-produced, green for farm-produced Reblochon.
How Reblochon is made
On average, it takes 4 L of whole, unpasteurised milk to make one 500 g cheese. At the farm, the maker mixes evening milk with fresh morning milk and adds rennet. Once the curd has set, it is transferred by hand to a mould to be pressed.
Afterwards, they turn the cheese frequently during the 8 days it spends at the farm. At the end of this period, they transfer the cheese to an affineur for further handling. Overall, maturation lasts between 2-4 weeks. During this time, the affineur regularly turns each cheese and washes them with a proprietary solution.
What Reblochon tastes like
After maturing for a minimum of 2 months, Reblochon develops a light orange thin natural rind around an oozy pâte with signature tiny irregular holes.
Overall, this mild washed rind cheese is well-rounded and creamy. Its mild aroma is lactic and yeast and its flavour has notes of hazelnuts and peanuts.
How to serve Reblochon de Savoie
Reblochon is quite a versatile cheese that will excel on a summer cheese platter. Pair with other local cheeses such as Beaufort and Chevrotin.
However, to enjoy this cheese the way the locals do, you will want to cook it with potatoes and bacon in Tartiflette.
Thank you for reading
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