Reblochon is an unpasterurised, soft cow's milk cheese from the French Alps, made with the milk from Montbeliarde and Abondance cows. The name Reblochon comes from the verb ‘blocher’ used in the 13th century, which meant ‘milking a cow’. Re-blocher meant milking the cow twice. It is said that Reblochon was an illegal cheese, as it was made with a secret second milking, after tax was already collected for the days first milking.
We get our reblochon from the Ferme de Lorette, in Thone. They farm at an altitude of 800m in winter, and go up to above 2000m in summer. They are marked with a green label on their rind, which is used as proof of quality for farmhouse Reblochons. When young, Reblochon has a light white rind and a straw yellow paste. As it matures, it turns into a more yellow/light orange coloured rind. Reblochon has earnt its reputation as one of the stronger cheeses, smelling distinctly of cow and farm.
Ingredients: Milk (cow's), Salt, Traditional Rennet. Unpasteurised.
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