Reblochón cheese . French cheese from the Haute-Savoie and Savoie that was born in the des Aravis massif in the valley of Thônes and Val d’Arly . It has benefited from an AOC since 1958 under the name of Reblochon or Reblochon de Savoie .
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- 1 Meaning of your Name
- 2 Features
- 3 Manufacturing
- 4 Sources
Meaning of your Name
Its name comes from a Savoyard term re-blocher which meant in the 16th century “to grab the cow’s udder a second time”. Tradition says that the farmers of the massif made a first deal with the owner of the cows (generally the Abbeys) and a second deal, once night falls, on their own account. The farmers thus avoided paying too heavy a tax, based on the amount of milk produced.
It is a cheese based on Abondance, Tarine and Montbéliarde cow’s milk, the pasta is soft and the rind is clean, with an average weight of between 450 to 500 grams. Its bark is saffron yellow, covered with a fine “white foam” that shows good refinement in a fresh cellar.
Its optimal tasting period lasts from May to September after maturing for 6 to 8 weeks, but it is also excellent from March to December. The Reblochon has a hazelnut taste that remains in the mouth after having tasted its flexible and consistent paste. It is also used to make tartiflette (closely linked to the production of this cheese).
It should have been out of the refrigerator for about two hours before trying it. It is generally served slightly cooler than room temperature and ideally around 16 ° C. Production: 17,404 tons in 2002 (+ 14.85% since 1996) 21% of which correspond to farmers.
- The secret of the reblochon pill: if the reblochon pill is red, it is a fruitier reblochon( fruit reblochon ), if it is green, this is a fermier reblochon, (farmer reblochon), whose quality is guaranteed by the Union Union of the Farmer Reblochon Producers (UPRF).
- Production is made with the Sir-Flora ferment. A new milder acidified power ferment has been in use since June 2002.
- On average, 4 liters of raw and whole milk are required to make a 500 g Reblochon. after the collection, the milk is passed in vats, then it is slightly heated. Then the natural cottage cheese is added in order to obtain “a curd”, which is delicately cut into small grains with the help of a knife. The curd grains thus obtained are distributed in molds.
- The caseinpellet is then placed for the definition of the Reblochon, then a weight intended to press the cheese to finish the drainage and eliminate the excess milk.
- After more than an hour of pressing, during which the cheese is turned over, it is removed from the mold after being salted.
- The Reblochon is then placed in a dryer at a temperature of 16 ° C to 18 ° C for 4 days, before being placed for at least 15 days in a curing cellar where it will be washed regularly and turned upside down.
- After this stay in the cellar, the Savoy Reblochon is packed in adapted paper, which is isolated by a thin spruce plate to control its humidity and allow it to continue its refinement.