60 High Street Then it is washed with an annatto solution and regularly turned. We are supporting our French affineur to make Reblochon … Thus, the day where the owner would come to measure milk production, the farmer would not milk his cows completely. Thus, Reblochon was born from “reblache”, i.e., a second milking. Reblochon Due to the Covid-19 crisis, our Reblochon affineurs have sadly reduced their production. While Reblochon gives a mild and fragrant flavour to pies and other foods with fillings, the real delicacy from Savoie is tartiflette, made from potatoes, lardons, onions, and of course, Reblochon. The milk from the second milking, which is high in fat, was immediately used to make Reblochon. I’ve put together 5 recipes from my Taste of Savoie blog all using the wonderful, versatile and well-known cheese from this region - Reblochon. Reblochon, Leek and Bacon Mac ‘n’ Cheese. This hearty Tartiflette recipe from chef Steve Groves is a combination of onions, potatoes, bacon, cream and Reviews (1) 1 review for Reblochon AOC. A weight placed on the cheese for several hours completes the draining process and gently presses the cheese. Reblochon 'Fermier' is the highest quality available - It is made only from fresh milk from the farm that the cheese is produced. Reblochon … Lactalis McLelland Ltd – AOC since 1958. In the 1920s, the Grand-Bornand market was especially busy. Every farmer owed the owner of the pastures that his herds passed through compensation that was proportional to the amount of milk produced. Call 0843 837 2200 or email hello@pongcheese.co.uk ©2020 Pong Cheese. – Weight: between minimum 450 g and maximum 550 g. – Petit Reblochon: 9 cm in diameter and 3-cm thick, weighing between 240 g and 280 g. Surrey RH1 1SH+44 01737 783 300. A weight placed on the cheese for several hours completes the draining process and gently presses the cheese. Redhill – Grand Reblochon: flat cylinder 13 cm in diameter and 3.5-cm thick. Reblochon first appeared in the Thônes valley in the 13th century. After brining (a bath of water saturated with salt), Reblochon is placed in a drying room for four to five days. Red Central After two to three weeks in a cool cellar, it can be eaten without restraint! From the Savoie region, Reblochon is the product of Savoie farmers’ ingenuity… and of fraud. – The rind is saffron-coloured, slightly orange with a thin white bloom. After brining (a bath of water saturated with salt), Reblochon is placed in a drying room for four to five days. Young, fruity white wines like those from Savoie (Crépy, Abymes, Roussette) perfectly enhance Reblochon’s delicate flavours. Once the owner left, milking would be completed. Reblochon is a creamy washed rind cheese … Unpasteurised, full fat, fresh and creamy - Milk that has a flavour second to none and this translates into the flavour of the cheese. We recommend trying "Baronet" for a very similar, award-winning British cheese alternative. Goes perfectly with white wines from Savoie (Crépy, Abymes). After milking, the milk is heated and rennetted, then the curd is carefully cut into small grains that are divided into the moulds. – 45% minimum fat content. Especially delicious when the cows are put to pasture, in summer and in autumn. *Reblochon cheese gained AOC status in 1958 and was first produced in the Thônes and Arly valleys, in the Aravis in the Haute Savoie. Enriched by the wide variety of alpine flora, their creamy milk gives Reblochon a soft, fruity flavour. The harsh climate necessitates hardy breeds of cows: Tarine, Montbeliarde, and Abondance. However, what was peculiar about it was what would happen there at night: highlanders and traders would meet up there every week starting at half past midnight. Thônes remains the centre of Reblochon … It first appeared in the Thônes valley in the pastures of the chalky Alpine foothills of the Aravis massif, where farmers pastured their cows and paid the land owners depending on how much milk was produced, hence the reason why they were not always truthful! – A whole, raw milk, uncooked and lightly pressed. Reblochon’s region is spread out over the verdant Aravis range, the Rochois region, and the Abondance valley in Savoie and Haute-Savoie.

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