Reblochon
Sign in to saveReblochon () is a soft washed-rind French cheese made in the Alpine region of Haute-Savoie from raw cow's milk. It has its own AOC designation.
Key facts
- Cheese.name
- Reblochon
- Cheese.image
- 250px
- Cheese.country
- France
- Cheese.region
- Alps valley, Arly valley (Aravis Range)
- Cheese.source
- Cows
- Cheese.pasteurised
- No
- Cheese.texture
- Soft washed-rind, smear-ripened
- Cheese.fat
- 45%
- Cheese.weight
- 450 g (avg)
- Cheese.aging
- 6–8 weeks
- Cheese.certification
- French AOC 1958
via Wikipedia infobox
~3 min read
Encyclopedic overview
6 sectionsContents
- History
- U.S. unavailability
- Characteristics
- See also
- References
- External links
Reblochon () is a soft washed-rind French cheese made in the Alpine region of Haute-Savoie from raw cow's milk. It has its own AOC designation.
Reblochon was first produced in the Thônes and Arly valleys, in the Aravis massif. Thônes remains the centre of Reblochon production; the cheeses are still made in the local cooperatives. Until 1964 Reblochon was also produced in Italian areas of the Alps. Subsequently, the Italian cheese has been sold in declining quantities under such names as Rebruchon and Reblò alpino.
Excerpted from Wikipedia’s “Reblochon” article, available under the CC BY-SA 4.0 licence.