Reblochon

Reblochon is a French semi-soft cheese from Savoie, which is made from cow's milk and is protected origin as Reblochon de Savoie since 1958.

Reblochon was originally made ​​from the secret nachgemolkenen milk, which is particularly rich in fat and Melkkontrolle was embezzled ( reblocher is an old Savoyard word for " milk a second time "). His washed, dry bark has a gray -pink to yellow-orange color, the interior of the cheese should be creamy - zerlaufend. The flavor is nutty, full-bodied and buttery.

Is referred to as Reblochon fermier or colombière when unpasteurized milk is used for its production, which is processed further immediately after the milking and without cooling.

The fat content is 45 % in the dry matter, the ripening time is 5-8 weeks.

A good Reblochon cheese buffet is always welcome, a wine recommendation is a tannin-rich red wine, for example, Syrah from the Rhône Valley, and also a strong Faugères from the Languedoc.

Typical dishes

• Tartiflette
• Corn salad with croutons and Reblochon au gratin
• Reblochonade (French Reblochade ), a type of Raclette