‘Pinch a cow’s udder again…’
No we haven’t eaten so much cheese that we’ve lost our grasp on reality, this is simply the translation of the word ‘Reblochon’,
which derives from the French word ‘reblocher’, or ‘re-milk’ because
the milk used to make the cheese isn’t from the first milking in the
morning, but actually the second milking, later in the day, which gives
Reblochon its gorgeous, creamy Alpine taste.
Reblochon was first produced in the Thones and Arly valleys, in the Savoy region of France. Thones remains the centre of Reblochon production
and the cheeses are still produced there till this day under strict AOC
guidelines. However, the history behind the milking and cheese-making
process tells of a more dubious story…
During the 13th century, the landowners would visit the
farmers and tax them according to the amount of milk their herds were
producing. However, what the landowners didn’t know was that the farmers
had only half-milked the cows before the inspection. Once the landowner
had measured the yield, the farmers would then milk their cows a second
time and enjoy a heavily reduced ‘tax bill’. A little bit of early tax
avoidance some might say! The farmers were then in a position to use the
second round of much richer milk to produce their own cheese which we
now enjoy as ‘Reblochon’.
What’s it taste like? Reblochon has a wonderful creamy nutty taste and an almost patisserie looking fine white mould-covered rind.
Why not have a go at making these delicious dishes, of which can be found in our Recipe Book?