Reblochon

reblochon

What is reblochon cheese?

Reblochon ( French pronunciation: ​ [ʁə.blɔ.ʃɔ̃]) is a soft washed-rind and smear-ripened French cheese made in the Alpine region of Savoy from raw cows milk. It has its own AOC designation.

What is Reblochon AOC?

Reblochon AOC is a semi-soft, washed-rind and smear-ripened mountain cheese that originated at the heart of the massif des Aravis, in the Thônes region of Haute-Savoie in France. The cheese was decreed as an A.O.C. cheese in 1958 and therefore is subject follow to strict rules and regulations.

What is the history of Reblochon?

History. Reblochon derives from the word reblocher which when literally translated means to pinch a cows 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.

What is Reblochon Pate?

The second milking of cows yielded a milk rich in fat and was used to make Reblochon. Reblochon features a fine velvety rind, varying from yellow to orange in colour. The close textured pate is very smooth, supple and ivory in colour.

What does reblochon cheese taste like?

Reblochon is a French unpasteurized cows milk cheese with a yellow washed rind with a delicate flavor and a creamy texture. Once overripe the cheese becomes bitter. This cheese pairs well with Savoie wine or a fruity Cabernet.

Is reblochon cheese made from raw milk available in the US?

Despite being named one of the best cheeses globally in 2014, true Reblochon cheese made from raw milk is not available in the US and numerous other countries. Reblochon cheese is made from unpasteurized milk, which is unavailable for import due to health and safety regulations. Fortunately, we’ve got a host of pasteurized alternatives coming up.

What is Reblochon AOC cheese?

Reblochon. Reblochon AOC is a semi-soft, washed-rind and smear-ripened mountain cheese that originated at the heart of the massif des Aravis, in the Thônes region of Haute-Savoie in France. The cheese was decreed as an A.O.C. cheese in 1958 and therefore is subject follow to strict rules and regulations.

Why is Italian cheese called Rebruchon?

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 cows udder again.

What is reblochon cheese?

Rebochon is one of the tastiest cheeses of France. It’s made in the mountains of the Haute Savoie from cows milk. The name Reblochon derives from the word ‘reblocher’ which literally translated means: ‘to pinch a cow’s udder again’.

What is Reblochon AOC?

Reblochon AOC is a semi-soft, washed-rind and smear-ripened mountain cheese that originated at the heart of the massif des Aravis, in the Thônes region of Haute-Savoie in France. The cheese was decreed as an A.O.C. cheese in 1958 and therefore is subject follow to strict rules and regulations.

What is Reblochon made of?

After the rent was paid to the landowners, they went back to ‘remilk (reblocher) the cows. The second milking of cows yielded a milk rich in fat and was used to make Reblochon. Reblochon features a fine velvety rind, varying from yellow to orange in colour. The close textured pate is very smooth, supple and ivory in colour.

Why is Reblochon not available in the US?

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.

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