Reblochon AOC. Get to Know How This Legendary Cheese

Reblochon is a French cheese that was first prepared in the massif de Aravis in the Tone Valley and Vald Arly (France). Historically, this product has been called Reblochón or Reblochón de Savoie since 1952. There is no doubt that the cheese is very original, thanks to its texture and taste characteristics. In this article, we will analyze this cheese in more detail.

History

Reblochon cheese was first produced in the Tone and Arly valleys, in the French region of Haute-Savoie (France). Tone remains the centre of Reblochon production and cheeses are still made there under the strict rules of the AOC.

During the 13th century, landowners visited farmers and taxed them according to the amount of milk their cow herds produced. What the landowners did not know, however, was that the farmers had already milked the cows prior to the inspection. After the landowner measured the amount of milk received, the farmers milked their cows a second time, which significantly reduced the tax deduction. Thanks to the abundant grass-fed cows, farmers were able to re-milk rich, delicious milk to produce the Reblochon cheese we now enjoy.

Peculiarities of Reblochon AOC

Milk type: Tarine, Montbéliarde and Abondance cows. Texture: soft, elastic, homogeneous, creamy. Colour: light yellow or ivory. Crust (peel): velvety, yellow, or orange, covered with fine mold powder.

Fat content: 50%. Taste: soft, fruity, slightly hazelnut-like. Smell: Smells like fresh herbs and hazelnuts.

Form: cylindrical with a diameter of 14 cm. Weight: 450 to 500 grams.

Ripening time: Reblochon cheese reaches its best quality after 6 or 8 weeks, especially between May and September.

What to combine with the Reblochon AOC?

Reblochon cheese is kept in a cool place for two to three weeks. It is important to note that during this period it must be placed between two spruce boards, which are usually sold along with the cheese.

What goes well with Reblochon cheese? Take the cheese out of the refrigerator two hours before consuming it so you can better enjoy its texture, taste, and smell. The optimum cheese temperature is 16°C.

There is no doubt that Reblochon cheese is the star ingredient in the preparation of Tartiflette, a dish of Savoyard origin. The dish includes potatoes, onions, bacon, crème fraîche, white wine, and peppers. This cheese also goes very well with white, red, and fruit wines.

What dishes are made with Reblochon AOC?

Reblochon Ricotta Cheese Soufflé: This is one of the most popular French recipes as it is a delicious pulp with oranges and cheese.

Lattice buns with puff pastry with Reblochon cheese, honey, and pine nuts: this is a simply delicious dish that surprises with a soft and creamy taste. A good choice for a holiday.

Turkey breast with Reblochon cheese, potatoes, and bacon. If you don’t know what to serve as a side dish, then Reblochon, honey, and bacon turkey breast is the best option.

To find this legendary cheese just visit the Pong Cheese website.

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