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Reblochon

November 29, 2011

reblochon French Alps cheese     

Reblochon de Savoie  meets expertise and a special authenticity. Breeding, production and refining take place in the same geographical area at the Haute-Savoie and Savoie in Val d’Arly. Only 3 cows variety (Abondance, Montbeliard and Tarine) climbing in the mountain pastures as well as eating grass and hay free of GMOs and silage that will provide raw milk in the manufacture of hard cheeses such uncooked.

Spruce plates underlying the reblochon give floral and herbaceous flavor. Reblochon is distinguished from its counterpart non-farm farmer. The cheese is then recognized by its pellet casein on the crust, the word “farmer” on the packaging and above all a much stronger flavor. This stronger taste, he has a ripening fruit or dairy milk from a single producer, a development manual.

An History of Tax evasion

The origin of Reblochon begins in the 13th century, in the pastures of the valley of Thônes (French Alps) by am illegal marauding or cheat. At the time, landowners, mostly monks and nobles, had a right to “ociège” (see Note 1 Below) on the peasants.
They had to compensate the owner on the amount of milk produced in one day. At the time of inspection, ingeniously, the farmer practiced an incomplete Milking of the cows to pay less rent. From the departure of the controller, he proceeded to a second milking. The milk thus obtained was probably not very abundant, but very rich in cream, ideal for making cheese.
Reblochon has to its name this little fraud, known locally as the “Rebloche” because in dialect “Re-Bloch” means pinching the cow again.

In the early 20th century the production of Reblochon did not exceed 40 tons per year. The development of the rail network, tourism and winter sports has made known quickly to Reblochon France.

Note 1: ociège is a royalty collected by the owners of the operator of the pasture. This fee, collected once a year, was based on the number of pots of milk produced in one day by the herd (we deduced the amount of butter, cheese, they could give).



In 1958, Reblochon producers are among the first to obtain the designation of origin, which protects an area of ​​production and values ​​behind the Reblochon.

Reblochon is a MUST have in a good cheese platter, in Hong kong, Kowloon and new territories you can buy your Reblochon on French Gourmet Hong Kong store.

Reblochon Description:

Reblochon is a lightly pressed, uncooked cheese, made from full-cream unpasteurised milk. It is flat and cylindrical, 13 to 14cm in diameter and 3 to 3.5cm thick and weighs between 450 and 550g.

Reblochon has a fine smooth rind, ranging from yellow to orange yellow in colour, covered in a delicate white foam.

Its ivory yellow body is velvety and supple.

There are two types of Reblochon:

Farmhouse Reblochon:

  • Produced twice a day
  • Using milk from a single herd
  • A green casein seal is applied during the cheese-making process
Dairy Reblochon:

  • Produced once a day in a dairy 
  • Using milk from several farms
  • It bears a red casein seal

 

The Farmhouse Reblochon designation guarantees:

  • Area of origin
  • Regional breed conditions, principally Abondance, Tarine and Montbéliarde cows,
    Their feed comprises grass, hay and cereals
  • Cheese-making and maturing processes :
    Farmhouse Reblochon is farm produced twice a day directly after milking in order to preserve the flavour of the milk

Reblochon-based Receipes:

Farmhouse Reblochon is mainly served on a cheese board. However, it is also delicious cooked or melted. Here are 4 Reblochon recipes for you to enjoy.

  1. Reblochon soufflé
  2. Tartiflette
  3. Reblochon pie
  4. Crepes stuffed with Reblochon

Link to Farmhouse Reblochon official website  www.reblochonfermier.com

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  • Toute une histoire

L’origine du Reblochon commence au 13ème siècle, dans les alpages de la vallée de Thônes, par une maraude clandestine.
A l’époque, les propriétaires des terres, le plus souvent des moines ou des nobles, possédaient un droit d’ociège1 sur les paysans.
Ceux-ci devaient rétribuer leur propriétaire sur la quantité de lait produite en une journée. Au moment du contrôle, ingénieusement, le fermier pratiquait une traite incomplète pour payer moins de location. Dès le départ du contrôleur, il procédait à une seconde traite. Le lait ainsi obtenu n’était sans doute pas très abondant, mais très riche en crème, idéal pour en faire un fromage.
Le Reblochon doit donc son nom à cette petite fraude, appelée localement la “Rebloche”, car en patois “Re-blocher” signifie pincer les pis de la vache une deuxième fois.

Au début du 20ème siècle la production du Reblochon ne dépassait pas 40 tonnes par an. Le développement du réseau ferroviaire, du tourisme et des sports d’hiver a fait connaître rapidement le Reblochon à la France entière.

En 1958, les producteurs de Reblochon, sont parmi les premiers, à obtenir l’Appellation d’Origine qui protège une zone de production et valorise l’origine du Reblochon.

1 : L’ociège, droit perçu par les propriétaires sur l’exploitant de l’alpage. Cette redevance, perçue une fois par an, était basée sur le nombre de pots de lait produits en un jour par le troupeau (on en déduisait la quantité de beurre, de fromage qu’ils pouvaient donner).

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