French soft cheese reblochon: taste, characteristics, reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Reblochon cheese is a soft ripened cheese with a “washed rind” made in the Savoie Alpine region from raw cow's milk. It has its own designation AOC (translated into Russian - native controlled name).

Reblochon was first made in the Tone and Arly valleys, in the Aravis massif. Tone is still the center of production of this product. In this area, many homemade cheese dairies produce it. Until 1964, reblochon was also produced in the Italian regions of the Alps. Subsequently, Italian cheese was sold in declining quantities under names such as Rebruchon and Reblò alpino.

History

The name of this product comes from the word "reblocher", which literally means "repeatedly press the cow's udder". This refers to the practice of withholding some of the milk from the first milking. In the 14th century, landowners taxed mountain farmers based on the amount of milk their herds produced. Therefore, farmers did not fully milk the cows until the landowner measured the milk yield. The milk that remains in this case is much thicker and more nutritious. It is traditionalused by milkmaids to make their own cheese.

In the 16th century, the cheese also became known as fromage de dévotion (religious-traditional cheese) because farmers offered it to the Carthusian monks of the Thon Valley in exchange for blessing their estates.

Features

French reblochon cheese is a soft ripened product traditionally made from raw cow's milk. For the production of this product, the milk that comes from Montbéliarde, Tarentaise and Abondance cows is best suited.

This cheese is classically associated with the idea of naturalness. Reblochon de Savoie, produced in Savoie by farmers, is of very high quality. In summer, the animals are fed with grass, and in winter with hay, which gives the milk a natural taste. Local farmers follow the traditional rules of production and ripening. The thin plank of spruce wood on which the cheese matures allows for natural moisture regulation.

This product is made in heads that are 14cm across and 3-4cm thick. Cheese has a soft middle in a washed crust. Each head weighs an average of 450 grams. As evidence that it is well aged in an air cellar, its crust is always covered with a thin white mold. The best time to enjoy this cheese is between May and September after it has been aged for six to eight weeks. According to gourmet reviews, it is also excellent from March to December.

How is it made?

To make Reblochon cheese, milk is heated in a huge copper cauldron and then rennet is added to curdle it. The resulting curd is cut to the size of a grain of rice, then pressed. In this form, it is laid out in forms lined with gauze, which allows the whey to drain (it is then used to make butter). Cottage cheese is laid out in forms manually. It is allowed to stand for half an hour, then turned over and left in the same containers.

At this stage, red or green markers are inserted into the heads. The resulting cheeses are then pressed with a 2.2 kg cast iron weight placed on top of each mold.

The product is then briefly dipped in brine and kept for at least 4 weeks at 16°C. During this time, the cheeses are turned over every two days and washed with whey. In some cases, they are kept for 6 to 8 weeks.

Product types

The production of reblochon, as in any production of soft French cheeses of famous brands, strictly adheres to the rules regarding the protected designation of origin. However, there are two types of product that can be identified by the color of the label on the package (green or red). They differ as follows:

• Cheese produced on farms in home dairies, recognizable by green labels.
• The reblochon produced by large factories is marked with a red sticker.

These labels are made from casein granules,which guarantees the origin of the reblochon. Thanks to them, you can be sure of the originality of the product. The label contains the name of the manufacturer and batch number, as well as the date of manufacture. Since they are made from casein, they can be eaten with the shell.

What does it taste like?

Product has a nutty flavor that remains in the mouth after its soft and smooth center has been eaten. The taste of reblochon cheese is surprisingly light, with no astringency or aftertaste of fermented elements. Instead, it is relatively soft, and only gains strength after you eat the crust. The middle is similar in consistency to a thick raw dough. According to some reviews, it leaves not only a nutty, but also a fruity aftertaste.

It has a peculiar smell that scares away many buyers. In truth, its soft middle is not as odorous as its bland, hard crust. In the cut, it only smells slightly of yeast.

It is known in cooking as an important ingredient in tartiflette, a Savoy cabbage gratin made with potatoes, bacon and onions. In addition, traditional onion French soup is prepared with it, as well as numerous casseroles and soufflés.

Reblochon should be stored at home in a cool place (10-12°C). It is best to eat it within 10 days of purchase. Leave the product at room temperature for two hours before eating. Reblochon cheese is perfect for winter dishes, especially baked ones. As a standalone productcan be combined with many types of bread and French wines. As a rule, these are white varieties of a noble drink. It is also very good with nuts or dried fruits (such as figs, raisins or apricots).

Traditional use

The preparation of various hot dishes from reblochon cheese is common throughout Savoy. To do this, a whole head of cheese is baked until melted. Traditionally this was done in a dedicated oven, although this is rarely seen today. Then the melted cheese is served with boiled potatoes. According to some recipes, sour cream is added to the cheese.

Bacon, cured meat, sausage or ham are often added to the combination of baked cheese and potatoes. Gherkins and pickled onions are added as a light side dish.

Sell limited

Interestingly, reblochon cheese is banned in the United States of America as it is made from unpasteurized milk and has not been sufficiently aged to meet local he alth regulations.

In Russia, there is currently a ban on the import of cheeses of European origin, so it is problematic to buy a real reblochon. However, its analogues of domestic production are on sale. Of course, they cannot fully replace the original product, but they will allow every housewife to surprise the household with a delicious and unusual dish.