Reblochon is an Alpine, rind washed, soft cheese from the Savoie and Haute Savoie regions in France, made from full cream raw cow’s milk. Montbéliarde cows (whose milk is also used to produce famous cheeses such as Comté and Vacherin Mont d’Or) are the traditionally selected breed for production of this cheese, alongside Abondance and Tarentaise, as they provide rich and high quality milks.
Reblochon gets its name from the French word ‘reblocher’ which means ‘to milk again’. In the 13th Century, when the cheese was created, farmers were taxed by their land owners, on how much milk their cows produced. These farmers would milk their animals and declare the amount to the local inspectors, but would cleverly leave the udder full so that they could milk the cows again and make cheese for themselves once the official had left.
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