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Reblochon is a creamy, round cheese, covered with a fine white mould which gives sweetness to the fine grain of the saffron yellow crust.
When cut, this typical cheese of Savoy reveals a soft texture and ivory color.
This cheese measures 13 cm across and 2.5 cm thick, and weighs an average of 500 grams.
Reblochon is manufactured daily in cheese dairies or fruitières with the milk collected from several farms in the production area and is recognizable by its red dot.
The farm Savoy Reblochon cheese is recognizable by its green dot.
Texture: Smooth
The taste: Delicate and velvety
Its flavor: Creamy and slightly nutty
In the 13th century, farmers in the valley of Thones played a trick to pay less rent: The farmers would not fully milk the cows when the controller was due to arrive, and "reblochaient" (pinch the udder again) after he left. The milk that remained was much richer and better for making cheese, hence the name Reblochon.
It is produced on family farms, so when spring comes, the whole family goes to pasture twice daily with equipment to manually produce the Reblochon.
Reblochon spends a week in a dry area where it is turned every day and its rind is washed. It is during maturing that the texture becomes smooth and acquires a nutty taste.
When the pasture time arrives the cows wear big decorative bells!
|
Name |
Reblochon Fermier |
|
Supplier's address |
BUTTAY |
|
Ingredients |
Lait, Sel, Ferments lactiques |
|
Weight |
0,45 |
|
Fat Content |
29 % |
|
DLUO |
45 j |
|
Allergens |
- |
|
Energy Value |
330 |
|
Proteins |
20,8 |
|
Carbohydrates |
0 |
|
Lipid |
39 |
|
Salt |
1,9 |
|
Calcium |
104 mg |
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