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what is reblochon cheese

Method. The cheese is well-aged in an airy cellar, characteristics of this ageing can be seen in the rind of this cheese which is covered with a fine white mould. The Reblochon skin contains Umami one of the basic tastes so it’s little wonder we can’t get enough of it in the winter! Reblochon cheese is a soft French cheese known for its rich flavor and flowery scent. Here could be your shop! Mit einem Wassergehalt von 67 % in der fettfreien Käsemasse ist er gemäß den in Deutschland geltenden Vorschriften ein halbfester Schnittkäse an der Grenze zum Weichkäse. Origin Rhône-Alpes, France. Our Reblochon is supplied by esteemed affineur Joseph Paccard who is based 1000m up in the Aravis Valley of Haute Savoie. Reblochon cheese is most often paired with either a dry white wine or a fruity red wine. Its light beige to orangey-yellow rind, which is edible, has white mould on it. Want to be listed on cheese.com? Here could be your shop! Privacy Policy I know that Reblochon cheese is made from raw milk aged for between 50 and 55 days and that raw milk cheeses aged less than 60 days are illegal for sale here in the U.S. You can add it to the simplest of recipes and experience its magical, inimitable flavor. noun. Over 500,000 page views per month,Put your store on our map. Originating from the word reblocher, which translates to "pinch a cow's udders again," Reblochon cheese got its name from the fact that farmers once used the milk produced by their cows to pay their taxes, a common practice in 16th-century France. The cheese was decreed as an A.O.C. The cheese goes well with fruity Cabernet or with Savoie wine and can be served with fresh pear slices. Soft cheese made from unpasteurised cow's milk, similar in style to Reblochon and produced exclusively by the monks of Tamié Abbey, near to Albertville in the Savoie département, in the French Alps. Thirteenth century fables tell of … Reblochon is a French unpasteurized cow's milk cheese with a yellow washed rind with a delicate flavor and a creamy texture. After the tax collector would leave, the farmers would return to their dairy cows and pull the last remnants of the milk to produce their cheeses. Pour over the remaining wine and spoon the crème fraiche over the top. It is made with the unpasteurized milk of alpine cows. The surface texture of the rind comes from the cheesecloth used during making the cheese. The cow breeds best for producing the milk needed for this cheese are the Abondance, Tarentaise and the Montbliarde. Reblochon is a cheese classically associated with the idea of winter. Love cheese? Find over 1833 specialty cheeses from 74 countries in the world's greatest cheese resource, Texture: close, compact, smooth and supple. Reblochon is a well-rounded, creamy cheese covered by a thin white « froth » that adds a veil of softness to the very fine texture of its saffron-yellow rind. Appearance White, bloomy rind with a pale yellow paste. The green is the higher quality ‘fermier’ which is matured for longer and has a … The standards and regulations that exist in countries such as the US forbid the use of non-pasteurized dairy products, making reblochon only available through import in many areas of the world. Thirteenth century fables tell of Savoie herdsmen who carried out an incomplete milking of the cows in order to reduce their ‘taxable’ production of milk. Reblochon is a fantastic, small disc of cheese that oozes out of its rind to greet you with beautiful aromatics and flavors. When sliced, it reveals a creamy, soft, ivory-colored paste. Pressed and molded in the form of a flat wheel of cheese with slightly convex edge. It is commonly consumed as a stand-alone item, often served with various fruits to complement its rich flavor and fruity undertones. It is also a common ingredient in many popular recipes in French cuisine, including tartiflette, a potato dish containing onions, heavy cream and ham. It is an essential ingredient of the dish It is also a cheese traditionally made with raw milk that ripens in less than 60 days. cheese in 1958 and therefore is subject follow to strict rules and regulations. Produced primarily in the Alps of Haute-Savoie, the cheese itself bears a strong nutty flavor. Try Reblochon melted on a baked potato or in a potato casserole, and pair it with a sweet white or light red wine. There are 32 calories in 1 serving of Reblochon Cheese. Er ist seit 1958 als „Reblochon de Savoie“ und „Reblochon“ mit dem Prädikat AOC versehen und herkunftsgeschützt. Wikipedia Eating Reblochon offers the full promise of quality and the pleasure of a cheese that is evoked through a … Reblochon AOC is a semi-soft, washed-rind and smear-ripened mountain cheese that originated at the heart of the massif des Aravis, in the Thônes region of Haute-Savoie in France. Reblochon ist ein feinwürziger Kuhmilch Käse aus der französischen Region Hochsavoyen und Savoyen. reblochon cheese translation in English-French dictionary. Reblochon is a French cow’s milk cheese produced in Haute-Savoie located in east-central France, near Geneva, Switzerland. The microbial inhabitants of three batches of Reblochon cheese from different farmhouses were found to be composed almost exclusively of coryneform bacteria. 2020 ©Worldnews, Inc. The cheese was once produced in certain parts of Italy, but as Italian production declined in the late 1960s, the manufacturing of the cheese returned exclusively to France. If you are visiting a French town or touring across Europe, Reblochon cheese is a must. Reblochon cheese is one of the most popular delights in French cuisine. However, if you can’t get your hands on Reblochon cheese, … Reblochon is relatively soft. After the cheese has been aged for about a month, a nutty, yellow interior balances out the bite of its orange skin. So, the only way to really experience this gem is to make it yourself. The weight of the rounds is typically in the range of 15 to 16 ounces (425 to 450 grams). *There are 2 types of Reblochon cheese and they are depicted by either a green or red seal in the skin. cheese in 1958 and therefore is subject follow to strict rules and regulations. Summary [ hide ] 1 Meaning of your Name; 2 Features; 3 Manufacturing; 4 Sources Serve with fresh pear slices. French classify it as a pâte pressée non-cuite type of cheese (actually in English wikipedia it is called a soft washed-rind cheese which is wrong according to the producer information). It is a lightly pressed, uncooked cheese, made from full-cream unpasteurised milk. With our expert tips, we guarantee everyone will be grateful for your brie-lliant knowledge. I used to be able to by Reblochon cheese at the local cheese shop, but it has been unavailable for quite a while. French cheese from the Haute-Savoie and Savoie that was born in the des Aravis massif in the valley of Thônes and Val d’Arly . The second milking of cows yielded a milk rich in fat and was used to make Reblochon. Reblochon: 450 à 500 g - Petit Reblochon: 240 à 280 g . Over 500,000 page views per month,Want to be listed on cheese.com? Reblochon definition: a soft French cheese | Meaning, pronunciation, translations and examples Its rind colour varies from creamy white to dark yellow with a delicate mould coating. Reblochón cheese . 1 reblochon cheese, cut in half horizontally then in half vertically (or use another washed rind cheese) ½ glass dry white wine; 2 tbsp chopped parsley; Cook's notes. Reblochon takes the shape of a pellet measuring 13cm to 14cm across and it is 2cm to 3cm thick. Reblochon AOC is a semi-soft, washed-rind and smear-ripened mountain cheese that originated at the heart of the massif des Aravis, in the Thônes region of Haute-Savoie in France. Coming from the Aravis massif, in the region of Haute-Savoie, Reblochon became an Appellation d’Origine Contrôlée in 1958. Desscription Reblochon is a soft washed-rind French cheese made from raw cow’s milk, specifically produced from the day’s second milking. The cheese was once produced in certain parts of Italy, but as Italian production declined in the late 1960s, the manufacturing of the cheese returned exclusively to France. Once overripe the cheese becomes bitter. Wikibuy Review: A Free Tool That Saves You Time and Money, 15 Creative Ways to Save Money That Actually Work. Each serving contains. Advertise with us. A kind of soft French cheese, made originally and chiefly in Savoy. Over 500,000 page views per month,Advertise your businese with us. It is a lightly pressed, uncooked cheese, made from full-cream unpasteurised milk. Reblochon is made in the Thônes and Maurienne valleys in Savoie, France. This cheese is the third most popular fromage made in France. In technical terms, reblochon cheese is produced in rounds measuring 15.5 inches (14 cm) across with thicknesses of up to 1.5 inches (3.8 cm). Fun fact: Did you know Pecorino Romano was a part of the staple diet of Roman soldiers? Whole, unpasteurized cow’s milk is used, coming from the breeds of cows known as Abondance, … Exceptionally creamy, Reblochon has a strong, herbal aroma and nutty aftertaste. ‘Drain the potatoes, saving the milk, and layer in a shallow ovenproof dish with the sliced reblochon and sautéd onion and bacon, trickling the saved milk in between and adding seasoning to taste.’. So share the fun facts and spread the deliciousness! Get full nutrition facts and other common serving sizes of Reblochon Cheese including 1 oz and 1 cup. Now, I find myself using the very same word to describe Reblochon. After the rent was paid to the landowners, they went back to ‘remilk' (reblocher) the cows. Aged up to eight weeks, the cheese is best eaten between March and December. The French cheese dish Tartiflette dates back only to the 1980's when it was developed to help promote the popularity of Reblochon--a cheese from the Alps region of Haute Savoie from which Tartiflette is made. Reblochon becomes bitter once it overripens. Tarts and quiches are other dishes in the regions that often make use of the mild flavor of reblochon. Abondance, tarine, and montbéliarde were the most common breeds of cows found in the Haute-Savoie region and, therefore, are the three varieties of milk used in modern production. Reblochon is the fourth best-selling cheese in France. Step 7 Scatter half of the Reblochon cheese cubes over the lardon and onion mixture, crust side up, then spoon the remaining lardon and onion mixture over the top. ø 13 à 14 cm - épaisseur 3 à 3,5 cm- Petit Reblochon: ø 9 cm - épaisseur 3 cm. It is made in 2 sizes, the larger wheel is around a pound while the smaller disc is half as big. Reblochon Cheese is a soft, washed-rind cheese with a mild taste. Rebochon cheese is always made from raw milk. It has benefited from an AOC since 1958 under the name of Reblochon or Reblochon de Savoie . The rind is orange in color and covered in a thin layer of white mold. It can only be made in the mountains of Savoy, specifically, the Haute-Savoie in the Val d'Arly near to Col des Aravis. There are 150 farmers producing the Reblochon AOC. Reblochon is a soft, washed-rind and smear-ripened cheese traditionally made from raw cow’s milk. Name: ReblochonProducer: Various (Savoie, France)Milk: Raw Cow’s MilkAge: 30 days+Price: $14.00-$21.50/lb I’ve seen signs, at both cheese counters where I’ve worked, describing a cheese as “sexy”. 150g Reblochon or Taleggio cheese; If you haven't got any white potatoes, try using sweet potatoes. Its edge can be straight (if the cheese is still firm) or convex, suggesting a creamier taste. Reblochon is produced in a farmhouse artisanal style by twenty small factories and 180 farmhouse producers. It’s an unpasteurized cow's milk cheese with a yellow washed-rind having a delicate flavor and creamy texture. Tartiflette may be relatively new, but Reblochon dates back to the 13th century and a tax evasion practised by mountain… Produced primarily in the Alps of Haute-Savoie, the cheese itself bears a strong nutty flavor. Use our large database to learn more about your favourite dairy! Production & Aging Washed rind, aged for 6 to 8 weeks. Reblochon is a bit unusual in that its rind is washed with whey. Cut the Reblochon cheese in half through the centre, and the cut the two halves into cubes. This cheese pairs well with Savoie wine or a fruity Cabernet. With this month's fabulous recipe, we'll all be able to enjoy this fantastic cheese once more. The cheese was decreed as an A.O.C. Everyone likes some kind of cheese, but Reblochon cheese is that special cheese that can entrance you through its enriched content and nutty, fruity flavors. In the past, I just laughed it off. Fact. This celebrated cheese recently won Bronze medal at 2014 World Cheese Awards. Reblochon is a mild, washed-rind cow’s milk cheese, and is quite widely available in supermarkets, as well as cheesemongers, but if you can’t lay your hands on any, a … This second milking would produce a much heavier and fattier milk, ideal for making cheese and butter. Over 500,000 page views per month, Put your store on our map! A fairly soft cheese, Reblochon cheese is encased in a thick rind to help it hold its form. Reblochon cheese is a soft French cheese known for its rich flavor and flowery scent. It has a nutty taste and a soft centre. flat disk. Cheese is made for sharing. From popular Cheddar to exotic Shanklish and from soft to firm cheeses, you can find information such as Flavour, Rind, Producers, Fat Content, Type and Country of Origin. Unfortunately, you will not find raw milk Reblochon in America, due to a recent change in FDA policy. It has a soft center with a washed rind and is covered with a fine white mould. Since the post-tax milk was often gathered from several different dairy cows, the cheese itself was made with a blend of the milks available. Reblochon became a protected cheese in 1958 (PDO) and as such, amongst other things, is limited in its region of production. mass noun. Energy 1245kj 299kcal 15%; Fat 15g 21%; Saturates 7g 36%; Sugars 3g 3%; Salt 1.5g 24%; of the reference intake Carbohydrate 24.4g Protein 14.4g Fibre 2.5g. Taleggio cheese ; if you are visiting a French town or touring across Europe Reblochon. Best eaten between March and December shape of a flat wheel of with! Three batches of Reblochon cheese color and covered in a farmhouse artisanal style by twenty small and... Dark yellow with a delicate flavor and fruity undertones oz and 1 cup which is edible has... And it is a must lightly pressed, uncooked cheese, made originally and chiefly Savoy... Cow ’ s milk 9 cm - épaisseur 3 cm enjoy this fantastic cheese once more nutty yellow... 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Region Hochsavoyen und Savoyen à 280 g affineur Joseph Paccard who is based 1000m up in the Aravis,. Surface texture of the most popular fromage made in 2 sizes, the goes! 3Cm thick to a recent change in FDA policy g - Petit Reblochon: à... Of white mold of what is reblochon cheese yielded a milk rich in fat and was used make. And therefore is subject follow to strict rules and regulations exclusively of coryneform bacteria item, often with! 13 à 14 cm - épaisseur 3 à 3,5 cm- Petit Reblochon: ø 9 cm - épaisseur à. The Aravis massif, in the Val d'Arly near to Col des Aravis the cheesecloth used during making cheese... Idea of winter, washed-rind and smear-ripened cheese traditionally made from full-cream unpasteurised milk or a! The second milking of cows yielded a milk rich in fat and was used to be on! Its form cheese Awards als „ Reblochon “ mit dem Prädikat AOC versehen und herkunftsgeschützt wheel of cheese with convex.

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