Reblochon derives from the word ‘reblocher’ which when literally translated means ‘to pinch a cow’s udder again’. This refers to the practice of holding back some of the milk from the first milking. During the 14th century, the landowners would tax the mountain farmers according to the amount of milk their herds produced. The farmers would therefore not fully milk the cows until after the landowner had measured the yield. The milk that remains is much richer. Reblochon is traditionally made from the mild of three breeds of cattle, the Abondance, Montbéliarde and the Tarine and is made in the Savoie region of France. It has a beautiful, mild milky flavour and a glorious alpine smell. Made with unpasteurised milk and traditional rennet.
