Fun Cheese Facts: Reblochon
Updated: Mar 8, 2021
Aged cheddar, creamy Brie, stinky goat. There’s nothing more pleasing to the soul than a slice of ooey-gooey cheese. But some of the world’s most popular cheeses – the kind that the people in France and Italy enjoy – don’t make their way across American borders. The FDA’s strict rules on production and import have ordered a list of strangely unique cheeses, ones that are unpasteurized and usually aged less than 60 days, illegal in the US. One of those is Reblochon cheese.
Made from unpasteurized cow's milk
Country of origin: France
Region: Haute-Savoie
Type: semi-soft, artisan, smear-ripened
Texture: close, compact, smooth and supple
Rind: washed
Color: ivory
Flavor: fruity, mild, nutty
Aroma: earthy, herbal
Vegetarian: no
Alternative spellings: Reblochon Fermier
Our Favorite Wine Pairings: Sauvignon Blanc, Dry Rose, Fruity Merlot
History
Some say the origins of Reblochon can be traced back to the 13th century when herdsmen in the Savoie region of France supposedly refrained from fully milking their cows to avoid paying taxes. After payment had been made, they went back to ‘remilk’ the cows, which yielded a fatty milk, one used to make Reblochon. It is a fantastic, small disc of cheese that oozes out of its rind to greet you with beautiful aromatics and flavors (cheesemaking.com). It is also a cheese traditionally made with raw milk that ripens in less than 60 days. But you will not find this semi-soft, raw cheese anywhere in the US. The FDA banned it in 2004 for falling short of the required aging time (it’s traditionally aged for just 50 days).
