reblochon

Reblochon derives from the word "reblocher" which when literally translated means "to pinch a cow's udder again". This refers to the practice of holding back some of the milk from the first milking. During the 14th century, the landowners would tax the mountain farmers according to the amount of milk their herds produced. The farmers would therefore not fully milk the cows until after the landowner had measured the yield. The milk that remains is much richer, and was traditionally used by the dairymaids to make their own cheese.

In the 16th century the cheese also became known as "fromage de dévotion" (devotional cheese) because it was offered to the Carthusian monks of the Thônes Valley by the farmers, in return for having their homesteads blessed.

Reblochon has not been available in the United States since 2004, as it is unpasteurised and has not been sufficiently aged to pass U.S. import laws concerning the pasteurization of soft and semi-soft cheese.{{cite news|url=http://www.sfgate.com/food/article/French-cheeses-fall-victim-to-import-rules-2675559.php |title=French cheeses fall victim to import rules |author=Janet Fletcher |quote=[In] November [2004], the FDA issued a revised statement on soft cheeses from France, enlarging the category to include semi-soft and soft-ripened cheeses. (…) the French government agreed that cheeses defined as soft – a Reblochon, for example, by the new U.S. interpretation – would be considered unsuitable for sale if aged more than 60 days. |access-date=2008-10-05 | work=The San Francisco Chronicle |date=2005-05-04}} Delice du Jura, a pasteurized soft ripened cheese, is being marketed as a close relative and a good substitute in the United States.{{cite web|title=Cheese of the Week: Delice du Jura|url=http://www.courierpress.com/features/cheese-of-the-week-delice-du-jura-ep-444758538-324683261.html|access-date=Mar 19, 2016|publisher=Evansville Courier & Press|author=Aimee Blume}} Préféré de nos Montagnes and Raclette can also be used as substitutes.

File:Reblochons fermiers au sechoir.jpg

Reblochon is a soft washed-rind and smear-ripened cheese traditionally made from raw cow's milk. The cow breeds best for producing the milk needed for this cheese are the Abondance, Tarentaise and the Montbéliarde. This cheese measures {{convert|14|cm|in|abbr=on}} across and {{convert|3–4|cm|in|abbr=on}} thick, has a soft centre with a washed rind and weighs an average of {{convert|450|g|oz}}.

• List of cheeses
• Camembert
• Tartiflette

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• [http://www.univers-fromages.com/encyclopedie-fromage-detail.php?fromage=29 Reblochon AOC] {{Webarchive|url=https://web.archive.org/web/20220401090804/http://www.univers-fromages.com/encyclopedie-fromage-detail.php?fromage=29 |date=2022-04-01 }} {{in lang|fr}}
• [http://www.reblochon.fr/ Official Reblochon website] {{in lang|fr}}
• [http://www.prodottitipici.com/prodotto/0019/Reblochon.htm Prodottitipici.com Reblochon – Piemonte – Formaggi e Latte – Vaccini] {{Webarchive|url=https://web.archive.org/web/20080409152132/http://www.prodottitipici.com/prodotto/0019/Reblochon.htm |date=2008-04-09 }} {{in lang|it}}
• [http://www.regione.piemonte.it/agri/ita/news/pubblic/quaderni/num42/dwd/24_28.pdf Quaderni della Regione Piemonte: Caratterizzazione della produzione tradizionale regionale dei prodotti lattiero-caseari: Toma del lait brusc, Murianengo, Formaggio crosta rossa, Cevrin di Coazze (Seconda Parte)] {{Webarchive|url=https://web.archive.org/web/20110518153935/http://www.regione.piemonte.it/agri/ita/news/pubblic/quaderni/num42/dwd/24_28.pdf |date=2011-05-18 }} {{in lang|it}}

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{{French cheeses}}

Category:Cow's-milk cheeses

Category:French cheeses

Category:French products with protected designation of origin

Category:Savoie

Category:Smear-ripened cheeses