Introducing Farmhouse Reblochon
Reblochon has Appellation d’Origine Contrôlée (AOC – registered designation of origin) status.
Every cheese producer is monitored and approved by the Institut National des Appellations d'Origine (INAO - French National Appellations Institute).
Â
Reblochon is a lightly pressed, uncooked cheese, made from full-cream unpasteurised milk. It is flat and cylindrical, 13 to 14cm in diameter and 3 to 3.5cm thick and weighs between 450 and 550g.
Reblochon has a fine smooth rind, ranging from yellow to orange yellow in colour, covered in a delicate white foam.
Its ivory yellow body is velvety and supple.
There are two types of Reblochon:
|
Farmhouse Reblochon :
- Produced twice a day
- Using milk from a single herd
- A green casein seal is applied during the cheese-making process
|
Dairy Reblochon :
- Produced once a day in a dairyÂ
- Using milk from several farms
- It bears a red casein seal
to find out more...
Â
|
The Farmhouse Reblochon designation guarantees:
- Area of origin
- Regional breed conditions, principally Abondance, Tarine and Montbéliarde cows,
Their feed comprises grass, hay and cereals
- Cheese-making and maturing processes :
Farmhouse Reblochon is farm produced twice a day directly after milking in order to preserve the flavour of the milk
|
|
Introducing
![Reblochon Fermier - Reblochon de Savoie - Fabrication traditionnelle à la ferme [ Haute-Savoie - Rhône-Alpes - France ]](/images/stories/logo/trans.png "Reblochon Fermier - Reblochon de Savoie - Fabrication traditionnelle à la ferme [ Haute-Savoie - Rhône-Alpes - France ]"){kind=logo}