Reblochon or Reblochon de Savoie is a name designating a French cheese made in the Savoie and Haute-Savoie region of the French Alps. It is made from raw and whole milk, made from the milk of mountain breeds Abondance, Montbeliard and Tarine cows. Dish shaped cylinder, it measures about 14 cm (5.5 inches) in diameter and 3.5 cm (1.3 inches) tall, and weighs about 500 grams (1.1 pound) on average. Its crust is light yellow-orange, covered with a white “foam” due to a fine aging in a cool cellar.
Its name comes from the “Savoyard” term re-blocher meaning “milking a second time” which was given in the sixteenth century but the cheese itself is much older. The tradition is that the alpine farmers made a first treats for the owner – usually the abbeys – and a second milking after dark for their own use. It seems that since the Renaissance, rents, due in nature, have been calculated based on the volume of milk trait. The owner or controller checked production to deduce the number of cheeses owed by the farmer. To reduce its fee, farmers had an interest in making an incomplete draft that they would complete once the controller gone! This second milking, sparse but rich cream has a higher rate of fat and is therefore better. In the sixteenth century , it was also called “fromage de dévotion” or “cheese devotion”.
Visit a local cheese store during your visit in the Alps. Many specialties are done with Reblochon such as Tartiflette, Croziflette, Poelee Montagnarde, Reblochon tarte, etc.