| Reblochon | |
|---|---|
 | |
| Country of origin | France |
| Region | Alps valley,Arly valley (Aravis Range) |
| Source of milk | Cows |
| Pasteurised | No |
| Texture | Softwashed-rind,smear-ripened[1] |
| Fat content | 45% |
| Weight | 450 g (avg) |
| Aging time | 6–8 weeks |
| Certification | FrenchAOC 1958 |
 Related media on Commons | |
Reblochon (French pronunciation:[ʁəblɔʃɔ̃]ⓘ) is a softwashed-rind andsmear-ripened[1]French cheese made in the Alpine region ofHaute-Savoie fromraw cow's milk. It has its ownAOC designation.
Reblochon was first produced in theThônes andArly valleys, in theAravis massif. Thônes remains the centre of Reblochon production; the cheeses are still made in the localcooperatives. Until 1964 Reblochon was also produced inItalian areas of the Alps. Subsequently, the Italian cheese has been sold in declining quantities under such names asRebruchon andReblò alpino.
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 theCarthusian monks of the Thônes Valley by the farmers, in return for having their homesteads blessed.
Reblochon has not been available in theUnited States since 2004, as it is unpasteurised and has not been sufficiently aged to pass U.S. import laws concerning thepasteurization of soft and semi-soft cheese.[2]Delice du Jura, a pasteurized soft ripened cheese, is being marketed as a close relative and a good substitute in the United States.[3] Préféré de nos Montagnes andRaclette can also be used as substitutes.
Reblochon is a softwashed-rind andsmear-ripened[1]cheese traditionally made from raw cow's milk. The cow breeds best for producing the milk needed for this cheese are theAbondance,Tarentaise and theMontbéliarde. This cheese measures 14 cm (5.5 in) across and 3–4 cm (1.2–1.6 in) thick, has a soft centre with a washed rind and weighs an average of 450 grams (16 oz).
[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.