Description
Reblochon comes from the practice of holding back some of the milk from the first milking. During the 14th century, landowners would tax the mountain farmers according to the amount of milk their herds produced. Canny farmers didn’t fully milk the cows until after the landowner had measured the yield. The milk that remains is much richer and makes for the creamy taste of Reblochon. Reblochon is a cheese classically associated with the idea of winter. Coming from the Aravis massif, in the region of Haute-Savoie, Reblochon became an Appellation d’Origine Contrôlée in 1958. It is made with the unpasteurized milk of alpine cows. There are 150 farmers producing the Reblochon AOC. They feed their animals mainly with grass in summer and hay in winter, giving the milk its natural taste. They honour traditional rules of production and maturation. The thin spruce wood plank on which the cheese is packed allows a natural regulation of humidity.
Reblochon AOC is perfect for winter dishes as the classic “Tartiflette”, a delicious baked gratin that’s traditional in Haute Savoie. Alone, Reblochon can be matched with many bread varieties and goes well with the wine of Savoie. It’s also very nice with nuts or dried fruits like fig, raisin or apricot.
