Reblochon facts for kids
Quick facts for kids Reblochon |
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| Country of origin | France |
| Region | Alps valley, Arly valley (Aravis Range) |
| Source of milk | Cows |
| Pasteurised | No |
| Texture | Soft washed-rind, smear-ripened |
| Fat content | 45% |
| Weight | 450 g (avg) |
| Aging time | 6–8 weeks |
| Certification | French AOC 1958 |
| Named after | Lua error in Module:Wikidata at line 70: attempt to index field 'wikibase' (a nil value). |
Reblochon is a soft French cheese. It comes from the Alps mountains in Haute-Savoie, France. This cheese is made from raw cow's milk. It has a special label called AOC. This means it must be made in a certain way and place.
Reblochon was first made in the Thônes and Arly valleys. These valleys are part of the Aravis mountains. Thônes is still a main place for making Reblochon. Farmers there still make the cheese in local groups called cooperatives. Before 1964, Reblochon was also made in parts of the Italian Alps. Now, Italian versions are sold under names like Rebruchon or Reblò alpino.
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Reblochon Cheese History
Reblochon gets its name from an old word, "reblocher." This word means "to pinch a cow's udder again." This name comes from a clever trick farmers used long ago.
Why the Name "Reblochon"?
In the 1300s, landowners taxed mountain farmers. The tax was based on how much milk their cows produced. To pay less tax, farmers would not fully milk their cows. They would leave some milk behind when the landowner checked. After the landowner left, the farmers would milk the cows again. This second milking gave richer milk. Dairymaids traditionally used this special milk to make their own cheese. This cheese became Reblochon.
A Gift for Monks
In the 1500s, this cheese also became known as "fromage de dévotion." This means devotional cheese. Farmers would give Reblochon to the Carthusian monks. These monks lived in the Thônes Valley. In return, the monks would bless the farmers' homes.
Why You Might Not Find It in the U.S.
Reblochon has not been sold in the United States since 2004. This is because of U.S. import laws. The cheese is made with raw, unpasteurized milk. It is also not aged for a very long time. U.S. laws require soft cheeses made with raw milk to be aged for a longer period. Other cheeses like Delice du Jura or Raclette can be used as substitutes.
What is Reblochon Like?
Reblochon is a soft cheese. It has a special rind that is washed and ripened. It is traditionally made from raw cow's milk. The best cows for this cheese are the Abondance, Tarentaise, and Montbéliarde breeds.
How It Looks and Tastes
A typical Reblochon cheese is about 14 centimeters (5.5 inches) wide. It is 3 to 4 centimeters (1 to 1.5 inches) thick. It weighs around 450 grams (about 1 pound). The inside of the cheese is soft and smooth. The rind has a fine white mold on it. This mold shows the cheese has been aged well in a cool, airy cellar.
Reblochon has a nutty taste. This flavor stays in your mouth after you eat it. The best time to enjoy this cheese is from May to September. It is aged for six to eight weeks. It is also very good from March to December. Reblochon is a key ingredient in a dish called tartiflette. This is a French dish made with potatoes, bacon, and onions.
In 2002, about 17.4 million kilograms of Reblochon were made.
See also
In Spanish: Reblochon para niños
