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.
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 since 2004, as it is unpasteurised and has not been sufficiently aged to pass U.S. import laws concerning the pasteurization of soft and semi-soft cheese.[2] Delice du Jura, a pasteurized soft ripened cheese, is being marketed as a close relative and a good substitute in the United States.[3] Préféré de nos Montagnes and Raclette can also be used as substitutes.
Characteristics
Farmhouse Reblochon, drying before ripening
Reblochon is a soft washed-rind and smear-ripened[1]cheese 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 14 cm (5.5 in) across and 3–4 cm (1.2–1.6 in) thick, has a soft centre with a washed rind and weighs an average of 450 grams (16 oz). 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 savor this cheese is between May and September after it has been aged six to eight weeks.[citation needed] It is also excellent from March to December.[citation needed]
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. In 2002, 17.4 million kilograms of Reblochon were produced.[citation needed]
^ abcFox, Patrick. Cheese: Chemistry, Physics and Microbiology. p. 200.
^Janet Fletcher (2005-05-04). "French cheeses fall victim to import rules". The San Francisco Chronicle. Retrieved 2008-10-05. [In] November [2004], the FDA issued a revised statement on soft cheeses from France, enlarging the category to include semi-soft and soft-ripened cheeses. (…) the French government agreed that cheeses defined as soft – a Reblochon, for example, by the new U.S. interpretation – would be considered unsuitable for sale if aged more than 60 days.
^Aimee Blume. "Cheese of the Week: Delice du Jura". Evansville Courier & Press. Retrieved Mar 19, 2016.
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) (in Italian)
August 22, 2023
reblochon, french, pronunciation, ʁəblɔʃɔ, soft, washed, rind, smear, ripened, french, cheese, made, alpine, region, haute, savoie, from, milk, designation, country, originfranceregionalps, valley, arly, valley, aravis, range, source, milkcowspasteurisednotext. Reblochon French pronunciation ʁeblɔʃɔ is a soft washed rind and smear ripened 1 French cheese made in the Alpine region of Haute Savoie from raw cow s milk It has its own AOC designation ReblochonCountry of originFranceRegionAlps valley Arly valley Aravis Range Source of milkCowsPasteurisedNoTextureSoft washed rind smear ripened 1 Fat content45 Weight450 g avg Aging time6 8 weeksCertificationFrench AOC 1958Related media on CommonsReblochon was first produced in the Thones and Arly valleys in the Aravis massif Thones 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 Reblo alpino Contents 1 History 1 1 U S unavailability 2 Characteristics 3 See also 4 References 5 External linksHistory EditReblochon 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 devotion devotional cheese because it was offered to the Carthusian monks of the Thones Valley by the farmers in return for having their homesteads blessed U S unavailability Edit Reblochon has not been available in the United States since 2004 as it is unpasteurised and has not been sufficiently aged to pass U S import laws concerning the pasteurization of soft and semi soft cheese 2 Delice du Jura a pasteurized soft ripened cheese is being marketed as a close relative and a good substitute in the United States 3 Prefere de nos Montagnes and Raclette can also be used as substitutes Characteristics Edit Farmhouse Reblochon drying before ripeningReblochon is a soft washed rind and smear ripened 1 cheese 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 Montbeliarde This cheese measures 14 cm 5 5 in across and 3 4 cm 1 2 1 6 in thick has a soft centre with a washed rind and weighs an average of 450 grams 16 oz 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 savor this cheese is between May and September after it has been aged six to eight weeks citation needed It is also excellent from March to December citation needed 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 In 2002 17 4 million kilograms of Reblochon were produced citation needed See also EditList of cheeses Camembert TartifletteReferences Edit a b c Fox Patrick Cheese Chemistry Physics and Microbiology p 200 Janet Fletcher 2005 05 04 French cheeses fall victim to import rules The San Francisco Chronicle Retrieved 2008 10 05 In November 2004 the FDA issued a revised statement on soft cheeses from France enlarging the category to include semi soft and soft ripened cheeses the French government agreed that cheeses defined as soft a Reblochon for example by the new U S interpretation would be considered unsuitable for sale if aged more than 60 days Aimee Blume Cheese of the Week Delice du Jura Evansville Courier amp Press Retrieved Mar 19 2016 External links Edit Wikimedia Commons has media related to Reblochon Reblochon AOC in French Official Reblochon website in French Prodottitipici com Reblochon Piemonte Formaggi e Latte Vaccini in 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 in Italian Retrieved from https en wikipedia org w index php title Reblochon amp oldid 1165331267, wikipedia, wiki, book, books, library,
