This semi-hard cheese from Savoy is named because it was originally made from secretly milked cow's milk. Reblocher means "to milk a second time" in ancient Savoy. This milk is particularly high in fat. Since 1958, however, the Reblochon de Savoie and the Reblochon have been protected of origin. The Reblochon came into being in the 13th century, when farmers in the Vallée de Thônes owed the owner of the pasture area on the Alp a certain amount in proportion to the milk produced. To ensure that the farmers did not go completely empty-handed, they only milked their cows incompletely on the last day of measurement, so that the cows could be milked a second time after the owners of the pastures had left. It is produced in the harsh area of the Aravis massifs, the Pays Rochois and the Val d'Abondance in Savoy and Haute Savoie and although its history begins in secret, it is now celebrated half the world for its particularly creamy taste. With a gray-pink to yellow-orange rind and a creamy, melting dough, the Reblochon is characterized by its nutty, slightly buttery aroma. Here too, you can taste the diversity of the alpine flora with every bite. With a maturation period of five to eight weeks, the fat content of this cheese is 45 percent.
After milking, the cow's milk is warmed and coagulated using the rennet. Small grains broken from the curds are distributed in the mold and then washed with an annatto solution. The Reblochon is often turned over very regularly in the cool cellar and lies comfortably on spruce boards. Shortly before it leaves its cool home, the draining process is stopped by using a weight to lightly press the dough. After a bath in a brine, the cheese is allowed to rest in a drying room for four to five days.
Nowadays, Reblochon is produced on farms (fermière) or in dairies (latière). It is sold with a weight of 250 to 500 grams and a diameter of approximately 14cm.
Fruity, fresh white wines are recommended in combination with Reblochon. This allows the nutty aroma to develop fully. Pies and potatoes like “Tartiflette” also go perfectly with this cheese. When the Alpine cows graze outdoors over the spring, the cheese tastes particularly good; therefore in summer and autumn.