WebReblochon (French: [ʁəblɔʃɔ̃]) is a soft washed-rind and smear-ripened 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 …
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The history of Reblochon cheese and how to eat it - The Good …
WebJanine Marsh. Gastronomy. Rebochon is one of the tastiest cheeses of France. It’s made in the mountains of the Haute Savoie from cows milk. The name Reblochon derives from the word ‘reblocher’ which literally translated means: ‘to pinch a cow’s udder again’. The origins of Reblochon cheese.
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Reblochon | Local Cheese From Haute-Savoie, France | TasteAtlas
WebReblochon is a semi-hard, pressed cheese with a weight of about 500 grams, made from unpasteurized cow's milk that must ripen for at least 15 days in the departments of Savoie and Haute-Savoie in France.
WebRind: washed. Flavour: creamy, nutty. Vegetarian: no. Synonyms: Reblochon. Reblochon AOC is a semi-soft, washed rind cheese hailing from Savoie, France. The term "reblocher" in French roughly translates to 're-pinch the cow's udder,' revealing the traditional method of making this legendary cheese.
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Cheese 101: history of the creamy Reblochon | Taste of France
WebJanuary 17, 2023. 4446. 16. Reblochon, the dreamy, creamy cheese from the Alps, is perhaps best known as a key ingredient of tartiflette, the rib-coating potato and cheese dish beloved of mountain folk and visitors alike.
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Reblochon de Savoie: Tartiflette Cheese (Origin & Flavour)
WebReblochon is a raw cow’s milk cheese washed rind cheese that comes from the Haute-Savoie and Val d’Arly regions in Savoie. Crafted in the mountains, Savoie cheeses smell and taste of the local terroir. Over many generations, farmers and cheesemakers have been making fine cheese using their raw milk.
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Cheeses of the Haute Savoie - Reblochon - Taste of Savoie
WebFeb 18, 2013 · Reblochon Cheese. Reblochon is a soft ‘washed rind and ‘smear ripened’ cheese traditionally made from cows milk. The cheese is 14cm in diameter and about 3-4 cm thick. It normally weighs around 450g. The rind of the cheese is a yellowy orange colour with a thin white layer of mould on.
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Five Ways with Reblochon from The Taste of Savoie Kitchen
WebDec 31, 2017 · 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 cheese gained AOC status in 1958 and was first produced in the Thônes and Arly valleys, in the Aravis in the Haute Savoie.
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Baked Reblochon Pithivier style! - Taste of Savoie
WebNov 3, 2016 · Reblochon cheese made here in the Haute-Savoie is the most popular cheese in the region and the star of the wonderful mountain dish the Tartiflette. Reblochon gained the prestigious AOC title in 1958 and was first produced in the Thones Valley in The Aravis – read my potted history of Reblochon on a previous post.
WebTasting Reblochon: Reblochon has a creamy, softer-than-Brie texture; a nutty after taste; and a strong herbal aroma that is not for the timid. The cheese becomes bitter, however, when overripe. Tasting advice: Before dinner or on the cheeseboard. Reblochon is excellent melted on baked potatoes.