Reblochon
Reblochon is a fine-flavored cow's milk cheese from the French region of Haute-Savoie and Savoy . Since 1958 it has been given the AOC rating as "Reblochon de Savoie" and "Reblochon" and is protected as a origin. With a water content of 67% in the fat-free cheese mixture, it is a semi-hard semi-hard cheese on the border with soft cheese in accordance with the regulations in force in Germany .
description
The cheese has a flat cylindrical shape. It is available as a Grand Reblochon with a diameter of 13 to 14 cm and 3 to 4 cm in height and as a Petit Reblochon with a diameter of 9 cm and 3 cm in height. The weight is 450 to 500 g or 240 to 280 g. Its washed, dry rind has a saffron to orange-yellow color and a fine white coating, the inside of the cheese should be creamy and melting. The aroma is nutty, full-bodied and buttery. It is made exclusively from unpasteurized milk. The fat content is 45% in the dry matter , the ripening time is 5–8 weeks.
Reblochon
bark
inside view
history
The name has its origins in the 14th century. Since the farmers' rent was based on the amount of milk at that time, the cows were often not fully milked. Following the inspection, the animals were secretly milked. This milk is particularly rich in fat, and Reblochon was made from it. "Reblocher" is an old Savoyard expression for "milking a second time". However, the Reblochon as we know it today was developed in the 19th century.
origin
The protected area of the Reblochon is the mountain region in Haute-Savoie with the Val Thônes as the center and the Val d'Arly in Savoy . Only milk from three regionally widespread cattle breeds may be used in the production of Reblochon: Abondance , Tarine and Montbéliard . These feed mainly on the grasses and herbs of the area, silage feeding is prohibited. In this way, the influence of the alpine flora on the taste of the milk increases. Reblochon is called “fermier” or “laitier”, depending on whether the cheese is made by hand directly on the farm or mechanized in a dairy. The fermier cheese only comes from a herd of cattle, it is identified with a green sticker. There is a red mark on the laitier cheese.
marketing
With an annual production of around 16,000 tons (2016), the Reblochon is the most frequently produced AOC cheese in France after the Comté and Roquefort . Approx. 14% of the production is due to the quality fermier.
Typical dishes
- Tartiflette
- Croziflette, a variant with Crozets , regional typical square small noodles
- Lamb's lettuce with gratinated Reblochon and croutons
- Reblochonade ( French Reblochade ), a variant of raclette
literature
Susanne Hofmann: Fine cheese and its secrets . 1st edition. ReiseArt Verlagsgruppe, Weimar, ISBN 3-937939-09-1 , p. 103 .
Web links
Official website of the "Reblochon de Savoie" (French)
Individual evidence
- ^ Reblochon AOC . In: President . Retrieved November 6, 2019.
- ↑ a b c Reblochon . In: All about cheese . Retrieved November 6, 2019.
- ↑ Cheese Ordinance § 6 Cheese Groups . Retrieved November 7, 2019.