Reblochon Petit de Savoie PDO 250g
Born in Haute-Savoie in the mountains of Aravis and Pays de Thônes, the Reblochon is well known in the region since the 14th century. At that time, the farmers who rented the alpine pasture owed the owner a remuneration proportional to the quantity of milk produced. Local folk tales suggest that on the day that the owner came to measure this production, the farmers did not completely milk their cows. As soon as the owner left, the farmers completed the milking. This second milk, produced from "reblâche", was used to make a cheese that was called "Reblochon".
From the 14th to the 17th century, the cheese production of the region is often cited, but Reblochon remains an underground cheese because of its “fraudulent” manufacture. In the 18th century, when the right of auciège was replaced by fixed royalties in silver or cheese, the Reblochon was revealed in the open, especially on the table of the bourgeois, the clergy and the nobles. Louis XIV and his court greatly appreciated it.
The Reblochon trade gained momentum in the 19th century, creating a specific trading activity, facilitated by the extension of communication routes. In the first half of the 20th century the producers attempted to safeguard the specificities of this cheese, but their efforts could not be completed before the outbreak of WWII. It was not until the decree of 1958 that the delimitation of the Reblochon zone was defined and today it benefits from PDO and is carried out in the geographical area defined by the AOC.
This small Reblochon is made in traditional village cheese factories from raw cow’s milk and is aged for at least 3 weeks. The smell is intense and reminiscent of cellars in which it has been matured. This cheese has a yellow to orange soft washed edible rind with an ivory body inside that has a nutty and slightly taste that remains in mouth after its soft and uniform centre has been enjoyed.
Serving and Cooking Suggestions
- pair with a wine from Savoie
- leave it at room temperature for 2 hours before eating
- perfect for winter dishes such as the “Tartiflette”
- goes well with many bread varieties
- also very nice with nuts and dried fruits such as figs, raisins and apricots
- melts well and goes well on baked potatoes
Ingredients: raw cow milk, salt, starter culture, rennet
Allergens: milk protein
Nutritional value: per 100g
Energy 1360kJ / 328kcal
Average Wheel Weight: 0.25kg