Stages in the Farmhouse Reblochon cheese-making process
Farmhouse Reblochon is produced twice a day directly after the cows have been milked.
The same procedure has been followed since our Farmhouse Reblochon was first produced.
Our Farmhouse Reblochon.
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Cutting the curds
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Fermentation agents which ensure better maturation are placed into the vat just before milking.
As soon as milking is finished, the milk temperature is checked. If necessary, it is heated slightly to ensure a temperature of around 33°C. Then, rennet is added to curdle the milk. Curdling time is around 45 minutes.
The resulting curds are then cut, using a tool called the "tranche-caillé" (curd knife), until they are broken up into small pieces.
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Moulding by hand
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After leaving for 5 minutes, part of the whey known as "petit lait" is drained off.
The curds are divided by hand into moulds covered with fine linen cloth. The rest of the whey continues to drain away. It is collected and often fed back to the cows.
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Stamping with the Farmhouse Reblochon seal
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The Reblochon is turned in the mould several times. 4 to 4.5 litres of milk are required to make a 500-gram Reblochon.
We stamp the cheese with our green casein seal, unique to each farmer, guaranteeing the farm and zone of origin.
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Draining with weights
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Each cheese is then covered for a number of hours with a plastic disc and stainless steel weight in order to press it and complete the draining process.
Meanwhile, the cheesecloth is removed.
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Salting
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Just before the next batch of cheese is made, the Reblochons are removed from the moulds and salted for two hours in a brine bath (salt-saturated water) or by hand |
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Reblochon-making process
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