what is reblochon cheese

Reblochon cheese is a soft French cheese known for its rich flavor and flowery scent. Reblochon became a protected cheese in 1958 (PDO) and as such, amongst other things, is limited in its region of production. The rind is orange in color and covered in a thin layer of white mold. Abondance, tarine, and montbéliarde were the most common breeds of cows found in the Haute-Savoie region and, therefore, are the three varieties of milk used in modern production. Cut the Reblochon cheese in half through the centre, and the cut the two halves into cubes. French classify it as a pâte pressée non-cuite type of cheese (actually in English wikipedia it is called a soft washed-rind cheese which is wrong according to the producer information). Privacy Policy Reblochon cheese is one of the most popular delights in French cuisine. The cheese goes well with fruity Cabernet or with Savoie wine and can be served with fresh pear slices. 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. reblochon cheese translation in English-French dictionary. I used to be able to by Reblochon cheese at the local cheese shop, but it has been unavailable for quite a while. Its edge can be straight (if the cheese is still firm) or convex, suggesting a creamier taste. Serve with fresh pear slices. Whole, unpasteurized cow’s milk is used, coming from the breeds of cows known as Abondance, … Reblochon is a French unpasteurized cow's milk cheese with a yellow washed rind with a delicate flavor and a creamy texture. Er ist seit 1958 als „Reblochon de Savoie“ und „Reblochon“ mit dem Prädikat AOC versehen und herkunftsgeschützt. Rebochon cheese is always made from raw milk. Over 500,000 page views per month, Put your store on our map! Wikibuy Review: A Free Tool That Saves You Time and Money, 15 Creative Ways to Save Money That Actually Work. Produced primarily in the Alps of Haute-Savoie, the cheese itself bears a strong nutty flavor. The green is the higher quality ‘fermier’ which is matured for longer and has a … It has benefited from an AOC since 1958 under the name of Reblochon or Reblochon de Savoie . Reblochon is a well-rounded, creamy cheese covered by a thin white « froth » that adds a veil of softness to the very fine texture of its saffron-yellow rind. If you are visiting a French town or touring across Europe, Reblochon cheese is a must. flat disk. Reblochon definition: a soft French cheese | Meaning, pronunciation, translations and examples This cheese pairs well with Savoie wine or a fruity Cabernet. ‘Drain the potatoes, saving the milk, and layer in a shallow ovenproof dish with the sliced reblochon and sautéd onion and bacon, trickling the saved milk in between and adding seasoning to taste.’. It is also a cheese traditionally made with raw milk that ripens in less than 60 days. This cheese is the third most popular fromage made in France. Appearance White, bloomy rind with a pale yellow paste. After the tax collector would leave, the farmers would return to their dairy cows and pull the last remnants of the milk to produce their cheeses. So, the only way to really experience this gem is to make it yourself. It has a soft center with a washed rind and is covered with a fine white mould. Over 500,000 page views per month,Put your store on our map. Production & Aging Washed rind, aged for 6 to 8 weeks. Advertise with us. Exceptionally creamy, Reblochon has a strong, herbal aroma and nutty aftertaste. Wikipedia Reblochon cheese is most often paired with either a dry white wine or a fruity red wine. Want to be listed on cheese.com? You can add it to the simplest of recipes and experience its magical, inimitable flavor. Once overripe the cheese becomes bitter. French cheese from the Haute-Savoie and Savoie that was born in the des Aravis massif in the valley of Thônes and Val d’Arly . Pour over the remaining wine and spoon the crème fraiche over the top. Tarts and quiches are other dishes in the regions that often make use of the mild flavor of reblochon. Pressed and molded in the form of a flat wheel of cheese with slightly convex edge. Reblochon takes the shape of a pellet measuring 13cm to 14cm across and it is 2cm to 3cm thick. The cheese is well-aged in an airy cellar, characteristics of this ageing can be seen in the rind of this cheese which is covered with a fine white mould. Reblochon is a French cow’s milk cheese produced in Haute-Savoie located in east-central France, near Geneva, Switzerland. With this month's fabulous recipe, we'll all be able to enjoy this fantastic cheese once more. In the past, I just laughed it off. Eating Reblochon offers the full promise of quality and the pleasure of a cheese that is evoked through a … The weight of the rounds is typically in the range of 15 to 16 ounces (425 to 450 grams). Thirteenth century fables tell of … Origin Rhône-Alpes, France. Now, I find myself using the very same word to describe Reblochon. The cheese was decreed as an A.O.C. mass noun. Since the post-tax milk was often gathered from several different dairy cows, the cheese itself was made with a blend of the milks available. Reblochon: 450 à 500 g - Petit Reblochon: 240 à 280 g . I know that Reblochon cheese is made from raw milk aged for between 50 and 55 days and that raw milk cheeses aged less than 60 days are illegal for sale here in the U.S. It is made in 2 sizes, the larger wheel is around a pound while the smaller disc is half as big. Desscription Reblochon is a soft washed-rind French cheese made from raw cow’s milk, specifically produced from the day’s second milking. Reblochon Cheese is a soft, washed-rind cheese with a mild taste. It has a nutty taste and a soft centre. Reblochon is a bit unusual in that its rind is washed with whey. The cow breeds best for producing the milk needed for this cheese are the Abondance, Tarentaise and the Montbliarde. cheese in 1958 and therefore is subject follow to strict rules and regulations. It is a lightly pressed, uncooked cheese, made from full-cream unpasteurised milk. However, if you can’t get your hands on Reblochon cheese, … From popular Cheddar to exotic Shanklish and from soft to firm cheeses, you can find information such as Flavour, Rind, Producers, Fat Content, Type and Country of Origin. There are 32 calories in 1 serving of Reblochon Cheese. The second milking of cows yielded a milk rich in fat and was used to make 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. Reblochon is relatively soft. Aged up to eight weeks, the cheese is best eaten between March and December. With our expert tips, we guarantee everyone will be grateful for your brie-lliant knowledge. Reblochon becomes bitter once it overripens. Find over 1833 specialty cheeses from 74 countries in the world's greatest cheese resource, Texture: close, compact, smooth and supple. Use our large database to learn more about your favourite dairy! The French cheese dish Tartiflette dates back only to the 1980's when it was developed to help promote the popularity of Reblochon--a cheese from the Alps region of Haute Savoie from which Tartiflette is made. Produced primarily in the Alps of Haute-Savoie, the cheese itself bears a strong nutty flavor. It is an essential ingredient of the dish This second milking would produce a much heavier and fattier milk, ideal for making cheese and butter. Reblochon is produced in a farmhouse artisanal style by twenty small factories and 180 farmhouse producers. Reblochon is a fantastic, small disc of cheese that oozes out of its rind to greet you with beautiful aromatics and flavors. Reblochon is a mild, washed-rind cow’s milk cheese, and is quite widely available in supermarkets, as well as cheesemongers, but if you can’t lay your hands on any, a … Soft cheese made from unpasteurised cow's milk, similar in style to Reblochon and produced exclusively by the monks of Tamié Abbey, near to Albertville in the Savoie département, in the French Alps. Over 500,000 page views per month,Advertise your businese with us. Here could be your shop! After the cheese has been aged for about a month, a nutty, yellow interior balances out the bite of its orange skin. Reblochon is a soft, washed-rind and smear-ripened cheese traditionally made from raw cow’s milk. It is also a common ingredient in many popular recipes in French cuisine, including tartiflette, a potato dish containing onions, heavy cream and ham. In technical terms, reblochon cheese is produced in rounds measuring 15.5 inches (14 cm) across with thicknesses of up to 1.5 inches (3.8 cm). When sliced, it reveals a creamy, soft, ivory-colored paste. It is made with the unpasteurized milk of alpine cows. Reblochon cheese is a soft French cheese known for its rich flavor and flowery scent. Summary [ hide ] 1 Meaning of your Name; 2 Features; 3 Manufacturing; 4 Sources Reblochon ist ein feinwürziger Kuhmilch Käse aus der französischen Region Hochsavoyen und Savoyen. Energy 1245kj 299kcal 15%; Fat 15g 21%; Saturates 7g 36%; Sugars 3g 3%; Salt 1.5g 24%; of the reference intake Carbohydrate 24.4g Protein 14.4g Fibre 2.5g. Originating from the word reblocher, which translates to "pinch a cow's udders again," Reblochon cheese got its name from the fact that farmers once used the milk produced by their cows to pay their taxes, a common practice in 16th-century France. Tartiflette may be relatively new, but Reblochon dates back to the 13th century and a tax evasion practised by mountain… Step 7 Scatter half of the Reblochon cheese cubes over the lardon and onion mixture, crust side up, then spoon the remaining lardon and onion mixture over the top. The Reblochon skin contains Umami one of the basic tastes so it’s little wonder we can’t get enough of it in the winter! Fun fact: Did you know Pecorino Romano was a part of the staple diet of Roman soldiers? Our Reblochon is supplied by esteemed affineur Joseph Paccard who is based 1000m up in the Aravis Valley of Haute Savoie. A fairly soft cheese, Reblochon cheese is encased in a thick rind to help it hold its form. After the rent was paid to the landowners, they went back to ‘remilk' (reblocher) the cows. Name: ReblochonProducer: Various (Savoie, France)Milk: Raw Cow’s MilkAge: 30 days+Price: $14.00-$21.50/lb I’ve seen signs, at both cheese counters where I’ve worked, describing a cheese as “sexy”. Try Reblochon melted on a baked potato or in a potato casserole, and pair it with a sweet white or light red wine. Love cheese? noun. Get full nutrition facts and other common serving sizes of Reblochon Cheese including 1 oz and 1 cup. There are 150 farmers producing the Reblochon AOC. 1 reblochon cheese, cut in half horizontally then in half vertically (or use another washed rind cheese) ½ glass dry white wine; 2 tbsp chopped parsley; Cook's notes. The microbial inhabitants of three batches of Reblochon cheese from different farmhouses were found to be composed almost exclusively of coryneform bacteria. Cheese is made for sharing. The cheese was once produced in certain parts of Italy, but as Italian production declined in the late 1960s, the manufacturing of the cheese returned exclusively to France. cheese in 1958 and therefore is subject follow to strict rules and regulations. Each serving contains. The standards and regulations that exist in countries such as the US forbid the use of non-pasteurized dairy products, making reblochon only available through import in many areas of the world. ø 13 à 14 cm - épaisseur 3 à 3,5 cm- Petit Reblochon: ø 9 cm - épaisseur 3 cm. Method. 2020 ©Worldnews, Inc. Unfortunately, you will not find raw milk Reblochon in America, due to a recent change in FDA policy. 150g Reblochon or Taleggio cheese; If you haven't got any white potatoes, try using sweet potatoes. A kind of soft French cheese, made originally and chiefly in Savoy. Coming from the Aravis massif, in the region of Haute-Savoie, Reblochon became an Appellation d’Origine Contrôlée in 1958. This celebrated cheese recently won Bronze medal at 2014 World Cheese Awards. So share the fun facts and spread the deliciousness! Fact. Reblochón cheese . Over 500,000 page views per month,Want to be listed on cheese.com? It can only be made in the mountains of Savoy, specifically, the Haute-Savoie in the Val d'Arly near to Col des Aravis. It is a lightly pressed, uncooked cheese, made from full-cream unpasteurised milk. Everyone likes some kind of cheese, but Reblochon cheese is that special cheese that can entrance you through its enriched content and nutty, fruity flavors. Mit einem Wassergehalt von 67 % in der fettfreien Käsemasse ist er gemäß den in Deutschland geltenden Vorschriften ein halbfester Schnittkäse an der Grenze zum Weichkäse. Reblochon is made in the Thônes and Maurienne valleys in Savoie, France. Its light beige to orangey-yellow rind, which is edible, has white mould on it. The cheese was decreed as an A.O.C. The cheese was once produced in certain parts of Italy, but as Italian production declined in the late 1960s, the manufacturing of the cheese returned exclusively to France. Thirteenth century fables tell of Savoie herdsmen who carried out an incomplete milking of the cows in order to reduce their ‘taxable’ production of milk. Here could be your shop! It’s an unpasteurized cow's milk cheese with a yellow washed-rind having a delicate flavor and creamy texture. Reblochon is a cheese classically associated with the idea of winter. It is commonly consumed as a stand-alone item, often served with various fruits to complement its rich flavor and fruity undertones. *There are 2 types of Reblochon cheese and they are depicted by either a green or red seal in the skin. Reblochon is the fourth best-selling cheese in France. The surface texture of the rind comes from the cheesecloth used during making the cheese. 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