The name of Reblochon is said to take its roots in the verb ìreblocher', describing fraudulent activity.

 

Approximately 3.5 cm high and with a diameter of 14 cm, Reblochon weighs between 450 and 550 grams.

 

The curd is made from whole cow milk immediately upon milking. Renneting is done at a emperature of 36°C, in a copper recipient and for half an hour. Cut and drained, the curd is placed into molds lined with cloth. After about twelve hours of pressing, the cheese is taken out of the molds and salted by hand. It is left to dry for a week at a temperature of 16°C. Regularly turned over, the Reblochon is washed, brushed and finally placed in a cellar at 13°C to mature over a period of four to five weeks. At this stage it acquires its ocher rind covered with a fine, white film and its creamy, slightly fruity paste.

 

Reblochon has a creamy, softer-than-Brie texture; a nutty aftertaste; and a strong herbal aroma that is not for the timid. The cheese becomes bitter, however, when overripe.

 

Tasting advice

Before dinner or on the cheeseboard.

Reblochon is excellent melted on baked potatoes.

 

The cheese is an essential ingredient for tartiflette dish.