"Hailing from the Thônes Valley in the French Alps, Reblochon was devised as a smart way for milk farmers to skip out on paying full taxes. At a time when figures were based on the counted number of milk jugs, farmers would strategically milk cows to half yield, then return to finish the milking work once money-collecting landowners and nobles departed."
"In 1958, Reblochon was designated as an AOC cheese - the key label experts look for when shopping for cheese. This variety of cheese was one of the first to receive the PDO label. Fewer than 200 farmers make Reblochon, and the cheese is still made using the second batch of milk honoring the traditional methods of production. The rind is washed, and the cheese is placed on a thin board made of spruce wood to age."
Reblochon originates in the Thônes Valley of the French Alps and developed as a method for milk farmers to reduce tax liability by performing an initial partial milking before collectors counted milk. The second milking produced creamier milk ideal for cheese-making, giving Reblochon a nutty, delicate flavor and a soft, smear-ripened texture. Reblochon earned AOC status in 1958 and later received PDO protection; fewer than 200 farmers produce it using traditional second-batch milk. The rind is washed and wheels age on thin spruce boards. U.S. pasteurization rules since 2004 have limited availability. Reblochon is used in warm Alpine dishes such as tartiflette and aprés-ski menus.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]