Reblochon was the first cheese of the Savoie region to be granted the AOC certification, in 1976. The cheese is made by mixing the milks of three different breeds of cow : abondance, tarine, and montbéliarde. The birth of this fascinating cheese is due to the ingenuity of the Savoie herdsmen. In the 13th century, the farmers were completely dependent on landowners who insisted that the entire herd’s milk was their property. At milking time, the herdsmen did not quite complete the milking. After the controllers had left, the herdsmen finished the milking. They “re-blochaient”. From this the cheese was named Reblochon, made with the creamy milk of a second milking. The cheeses are put into a cellar to dry, and are turned every 2 days and washed with whey.
Now here is the bad news. The FDA will not allow this cheese into the USA in its raw milk and official format. We have to make “do” with a pasteurized version of this phenomenal cheese. This pasteurized cow’s milk cheese is the closest Americans can get to a soft,nutty, washed-rind and smear-ripened Reblochon. This Douceur du Jura has a warm, pungent aroma. Incredibly soft, it pours out of its smooth yellow rind.