Reblochon AOC is a semi-soft, washed-rind and smear-ripened mountain cheese that originated at the heart of the massif des Aravis, in the Thônes region of Haute-Savoie in France. It is a lightly pressed, uncooked cheese, made from full-cream unpasteurised milk. The story tells herdsmen who carried out an incomplete milking of the cows in order to reduce their ‘taxable’ production of milk. After the rent was paid to the landowners, they went back to ‘remilk’ (reblocher) the cows. The second milking of cows yielded a milk rich in fat and was used to make Reblochon.
Reblochon is also an amazing melting cheese used to make the famous “Tartiflette”
The whole wheel of reblochon weights roughly 600g