Reblochon
Encyclopedia
Reblochon is a French
cheese
from the Alps
region of Haute-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.
In the sixteenth 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.
Raw-milk Reblochon is no longer available in the United States due to recent enforcement of laws concerning the pasteurization of soft and semi-soft 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 across and 3–4 cm 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, and onions.
In 2002, 17.4 million kilograms of Reblochon were produced.
France
The French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...
cheese
Cheese
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....
from the Alps
Alps
The Alps is one of the great mountain range systems of Europe, stretching from Austria and Slovenia in the east through Italy, Switzerland, Liechtenstein and Germany to France in the west....
region of Haute-Savoie
Haute-Savoie
Haute-Savoie is a French department in the Rhône-Alpes region of eastern France. It borders both Switzerland and Italy. The capital is Annecy. To the north is Lake Geneva and Switzerland; to the south and southeast are the Mont Blanc and Aravis mountain ranges and the French entrance to the Mont...
and has been granted the AOC
Appellation d'Origine Contrôlée
Appellation d’origine contrôlée , which translates as "controlled designation of origin", is the French certification granted to certain French geographical indications for wines, cheeses, butters, and other agricultural products, all under the auspices of the government bureau Institut National...
title. Reblochon was first produced in the Thônes
Thônes
Thônes is a commune in the Haute-Savoie department in the Rhône-Alpes region in south-eastern France.-Geography:The Fier flows northwestward through the middle of the commune and crosses the village.-References:*...
and Arly
Arly
This article is about a river in France. For the national park in Africa, see Arli National ParkArly is a 35 km long river of France. It is a right tributary of the Isère River, which it joins in Albertville.-Towns crossed by the river:* Megève...
valleys, in the Aravis
Aravis Range
The Aravis is a mountain range in Savoie and Haute-Savoie, eastern France. It is part of the French Prealps, a lower chain of mountain ranges west of the main chain of the Alps. Its highest summit is the Pointe Percée, at 2752m. The orientation of the Aravis is north-south, and it stretches from...
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
Italy
Italy , officially the Italian Republic languages]] under the European Charter for Regional or Minority Languages. In each of these, Italy's official name is as follows:;;;;;;;;), is a unitary parliamentary republic in South-Central Europe. To the north it borders France, Switzerland, Austria and...
areas of the Alps. Subsequently the Italian cheese has been sold in declining quantities under such names as Rebruchon and Reblò alpino.
History
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 sixteenth century the cheese also became known as "fromage de dévotion" (devotional cheese) because it was offered to the Carthusian
Carthusian
The Carthusian Order, also called the Order of St. Bruno, is a Roman Catholic religious order of enclosed monastics. The order was founded by Saint Bruno of Cologne in 1084 and includes both monks and nuns...
monks of the Thônes Valley by the farmers, in return for having their homesteads blessed.
Raw-milk Reblochon is no longer available in the United States due to recent enforcement of laws concerning the pasteurization of soft and semi-soft cheese.
Characteristics
Reblochon is a soft washed-rind and smear-ripened cheeseCheese
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....
traditionally made from raw cow's milk. The cow breeds best for producing the milk needed for this cheese are the Abondance
Abondance (cattle)
The Abondance is a mixed race breed of cattle which originated in the high valleys of Haute-Savoie, France.-Description:They are medium-sized, with the female weighing in at between 580 and 680 kilograms and standing 1.30 metres tall...
, Tarentaise
Tarentaise cattle
Tarentaise cattle descend from the domestic cattle of the Tarentaise valley in France where they were isolated from other breeds for many thousands of years. The cattle adapted in such a way as to allow them to exist in high altitudes and be able to range in very steep and rough terrain to forage...
and the Montbéliarde
Montbeliarde Cattle
Montbéliarde cattle are a red and white pied cattle breed from the Montbéliard region of France, used mainly for dairying and particularly for cheese making.-History:...
. This cheese measures 14 cm across and 3–4 cm 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
Tartiflette
Tartiflette is a French dish from the Haute Savoie region of France. It is made with potatoes, reblochon cheese, cream, and lardons.It is also commonly found with onions.A popular variation of this dish is to substitute the lardons with smoked salmon....
, a Savoyard gratin
Gratin
Gratin is a widespread culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind...
made from potatoes, cream, and onions.
In 2002, 17.4 million kilograms of Reblochon were produced.
External links
- Official Reblochon website
- Prodottitipici.com Reblochon - Piemonte - Formaggi e Latte - Vaccini
- 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)