Reblochon () is a soft washed-rind
Reblochon was first produced in the Thônes and Arly valleys, in the Aravis Range massif. Thônes remains the centre of Reblochon production; the cheeses are still made in the local cooperatives. Until 1964 Reblochon was also produced in Italy 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 16th 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.
U.S. unavailability
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.
Delice du Jura, a pasteurized soft ripened cheese, is being marketed as a close relative and a good substitute in the United States.
Préféré de nos Montagnes and Raclette can also be used as substitutes.
Characteristics
Reblochon is a soft
washed-rind and
smear-ripened 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 across and thick, has a soft centre with a washed rind and weighs an average of .
Reblochon has a nutty taste that remains in the mouth after its soft and uniform center has been enjoyed. It is an essential ingredient of tartiflette, a Savoyard gratin made from potatoes, bacon (lardons), and onions.
See also
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