Reblochon Profile: French semi-hard semi-hard cheese made from raw milk with washed rind (Alpine dairy production, red smear cheese group). Pinkish yellow rind with white mold. When matured, the cheese becomes creamy. Flavor: Nutty and mild. Pronunciation: Roe. Blo. Schong. Reblochon belongs to the French products with Aoc designation, as “Reblochon” cheese or “Reblochon de Savoie”.
An excellent full-fat soft cheese, Reblochon, is made from the flavorful milk of the Savoie Alps. It is a fresh farm cheese from the department of Haute-Savoie. Reblochon is the most popular cheese of this region. This is justifiable: With its creamy, airy consistency, its mild, slightly nutty good taste, it is a little special. The rind can be pale gold, apricot or possibly dark orange. The darker the rind, the stronger the cheese. The consistency can be firm to quite soft, especially in summer when it reaches its peak quality. It maintains this quality until early autumn.
The Reblochon must be, according to the connoisseurs, “coulant ” (flowing) and hearty in flavor.
The soft and creamy cheese is also produced in Switzerland, but from pasteurized milk.
A typical application… The “Pela au reblochon”…
(*) for 4 hungry people
Color the potato cubes a little in the hot butter. Add the onion, season with salt, season with pepper and cook in approx.
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