Granted AOC protection in 1958, Reblochon is a classic mountain cheese from the Haute Savoie/Rhône Alps region of France.
The name Reblochon is derived from the French verb "reblocher" which means to squeeze a cow's udder again, recalling the Savoie herdsmen who invented Reblochon. In the 13th century, farmers were completely dependent on landowners who insisted that all the herd's milk was their property. So come milking time, the herdsmen didn’t quite complete the milking: After the bosses had left, they would return to extract a little more milk from the cows. The second milking is always creamier, and this was the milk used to make Reblochon.
The milk for this cheese must be locally-produced raw cow’s milk from the Montbeliarde, Abondance, and Tarine breeds of cow. The milk must be brought to the place of production as quickly as possible, and renneting must be done within 24 hours of the last milking. After production, the cheeses are put into a cellar to dry, turned every two days, and washed with whey to aid the development of the rind.
Reblochon is a beautifully proportioned cheese with a thin, orange-yellow to pink, close-textured, velvety rind. The paste is very smooth, supple, and ivory in color.
Flavors are mildly fruity with notes of bacon. It has a nutty aftertaste that contrasts with its cellar aromas.
Pair with dry white wines like Crépy or fruity red wines like Beaujolais.