Wednesday, 14 November 2012


Reblochon is a French cheese made in the Haute-Savoire in the French Alps. It is a semi-soft rich creamy cheese with an earthy aftertaste. At room temperature it starts to soften and starts to ooze a little bit - its at this point it is best to eat - fully releasing its flavour. The name Reblochon translates as "to pinch a cows udder again" and is in reference to the fact that in the 14th century when this cheese was first produced, the landowners would tax the farmers according to how much milk was produced - so farmers started holding back milking until the milk was measured out for taxing each day - this produced a much richer milk from which this cheese was made. I certainly enjoyed "to pinch a cows udder again"!

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