Reblochon fermier D'Yves BIBOLET

Reblochon is a soft cow’s milk cheese produced in the French Alps. Reblochon derives from the word “reblocher” which literally means” pinching the cow’s udder again”. The story goes that centuries ago, the landowners would tax the farmers according to the amount of milk their herds have produced; in order to be taxed less the farmers will not fully milk their cows until after the landowners had measure the yield. The milk that remains is richer and was used for the production of cheese consumed by the farmers and their families. Later the Reblochon was also called fromage de devotion because the farmers will offer it to the monks in returns for their blessings. Reblochon is made from raw cow’s milk and is unpasteurised. Its weighs on average 450g and has its rind cover by a thin, white layer of mould as a testament of it being well aged in an airy cellar. It has always been one of the most popular cheese in France and hence its large production. In 2002, seventeen(17) thousands tonnes of it were produced.

Tasting : Reblochon is available all year round but it’s best during summer and spring when the cows are being fed in the high pastures of the Alps. I has to be taken out of the fridge at least an hour before consumption and has to be cut into little triangles. The ideal temperature for consumption is 16 degrees. There are so many ways to have the Reblochon that we will not able to cite them all. Of course we all know that tartiflette is the meal we like but there is many ways to enjoy the Reblochon. At France Gourmet we enjoy it with a crisp French baguette and a bottle of red wine, sometimes simple things are the best!!!

Enjoy!!!