In the previous article in the series, we reviewed varieties of fresh cheese and varieties of soft white mold cheese.As is the case with any trail for the well-traveled, the level of difficulty increases as you progress along the trails. On the other hand, the most fascinating views are guaranteed to those who make it to the end.
The cheeses reviewed in this article are endowed with significant flavor complexity compared to their predecessors. Long aging periods, massive liquid drainage, or proactive steps to encourage the growth of bacterial colonies, give the washed and pressed cheeses – the subjects of the article – intense flavors and pronounced aromas.
A light tasting, as you will easily see, does not provide a full perspective and does not allow for a proper appreciation of cheeses rich in their flavors. You may find that after another tasting your opinion changes; but if this is not the case – do not despair. The extensive French cuisine has developed a wide inventory of quality cheeses, which gives you the privilege of trial and error – until you reach the perfect composition of your French cheese platter.
And on this optimistic note, let us move forward on the journey:
Washed soft rind cheeses
What do you know about French cheeses? A brief inventory of your knowledge will likely yield the following insights: they are diverse in their types, a cultural symbol and a source of local pride, reflect characteristics of regional agriculture – and stink. Stereotypes, as they are, never present a complete and accurate picture; yet, if we sniff around for the origins of the perception, we find clear traces: the soft cheeses with the washed rind.
on taste and smell
Are you familiar with the term 'washed chicken'? Meet its dairy counterpart. Unlike the famous Polish recipe, which became famous for its flavors that, well, don't exist, washed cheeses boast intense flavors. But who knows better than the French that in a decent meal, taste is not everything. Food is a multi-sensory experience, and the first sense that will remind you of its existence when you encounter washed cheese will probably be the sense of smell.
The term 'aromatic character' is frequently used in professional culinary jargon. Wines are characterized as having fruity, herbaceous, and similar aromas; soft cheeses may boast a lactic or earthy aroma; in contrast, the scale of descriptions used in professional jargon to describe the aroma of washed cheeses ranges from 'barn animals' to 'sweaty feet'...
The category of soft washed rind cheeses is a very broad one. Still, you wouldn't have a hard time spotting one if it were placed under your nose. External signs include a moist or sticky exterior, a distinctive orange-red rind, and deep, yeasty aromas.
Production process
The technical term refers to any cheese whose rind has been washed with liquid during its preparation. In fact, washed soft-rind cheeses are periodically – depending on the type and production traditions – washed with brine or mold-bearing substances. In addition to brine, common rinsing liquids include beer, wine, brandy, and various spice mixtures.
The production process encourages a policy of bacterial migration. The migrants establish vibrant colonies, which give the cheese its unique ripening character. Most often, though not necessarily, the bacteria used is the friendly name 'Brevibacterium linens'. The bacterium, which, as its name suggests, is rod-shaped, is a member of the family Brevibacteriaceae. Members of the family reside everywhere on human skin, where they cause a variety of phenomena, the most well-known of which is foot odor.
Many cheesemakers include the b. lines (the common abbreviation for the bacteria) in the brine mixture – even before the washing process. Others prefer to add the bacteria to the milk – before cheesemaking. The bacteria will continue to thrive on the cheese, thanks to the frequent washings with substances that encourage their growth.
Among other properties that can be attributed to (or due to; depending on the point of view) the washing process, there are key characteristics evident in the cheese rind and its distinctive flavors: from the high moisture content and ripe, moist texture of washed cream cheeses; through a reddish, slimy-looking crust to intense flavors and a pungent odor.
A piece of history
Not surprisingly, when it comes to cheeses, many washed cheeses were conceived and born in monastery cellars. The creamy cheeses, which originated in the Franciscan monasteries of France and Belgium. The latter are also called 'monastic cheeses', faithful to the historical source of their development.
Traditionally, monks relied on cheese as a reliable source of available protein. Over the years, they began to sell the cheeses they made. The profits from the sale became increasingly significant for the management and maintenance of the monasteries and the continuation of the 'holy work'. In the Middle Ages, various preparation methods were introduced that had no place in the old industry. Among other things, distillation, cooking and washing were used. Monks began to consume cheeses washed in alcoholic beverages, as a means of adding flavor and aromatic complexity.
Another benefit of the washing process was the ability to preserve the cheeses over time. As noted in the previous article in the series, unlike traditional domestic farming, the difficulties in estimating the quantities of cheese required, along with the cheese-making processes in monasteries, led to many studies being conducted on a local scale; studies aimed at extending the shelf life of the cheese. Bacterial activity and the formation of a protective film contributed greatly to preservation, so washing became essential for many varieties.
Varieties differences
Washed cheeses come in different forms. The differences involve the strains of bacteria; the time they are added; and the length of ripening. The same bacteria affect cheeses in different ways, depending on the humidity conditions during ripening. There are soft, semi-hard, and hard cheeses; sometimes the term 'washed cheese' includes only hard cheeses, but more often soft, washed spreadable cheeses are also included in the category.
And finally: The question of eating the rind is the subject of lively gastronomic debate, from those who claim that the main flavor and essence of washed cheeses is concentrated in the fragrant rinds to those who maintain that the purpose of the rind is to preserve the soft interior and nothing more. In cheeses, it turns out, the correct answer is the one that pleases your palate.
And now, after the introduction, let's get acquainted with some of the members of the family:
Époisses cheese
We introduced Brie cheese, the 'queen of cheeses and the cheese of kings', in the previous article. But it turns out that in France, as in France, royal titles are not granted without a fight. Meet Époisses de Bourgogne cheese – the undisputed queen, at least according to Monsieur Brie-Savarin.
The secret admirer
Jean Anthelme Brillat-Savarin (1755-1826) was known as a man of many talents. Among his other occupations as a lawyer, politician, writer, mayor, and judge in the Court of Appeal, he devoted a considerable amount of time to haute gastronomy. He spent his free time in the best restaurants in France, such as Very, Beauvilliers, Tortoni, and Le Grand and Four, the first haute restaurant in Paris.
If the man's name sounds familiar to you, it's because various food products proudly bear his family name. On the list you'll find food decorations, soft cow's milk cheese, and last but not least: the rum-spiced yeast cake familiar to anyone who dined at a restaurant in the late 60s, Sabrina.
What else do we know about him? Well, he made a living playing the violin for several years, used to eat 24 oysters every morning, wrote a dubious essay on dueling, and loved Apois cheese. He loved it so much that he declared Apois cheese to be the queen of cheeses. And while Brie cheese was a favorite of kings, Emperor Napoleon Bonaparte – a leader not particularly associated with the royal family – was particularly fond of the washed, smelly cheese.
Production history
The standard production area for Apois is the commune of Apois and its surroundings. The commune is located in the Côte-d'Or region, halfway between Dijon and Auxerre (in French: Auxerre; also erroneously called 'Auxerre'), in the former Duchy of Burgundy (Bourgogne). Like many French communes, the residents of modest Apois are particularly proud of their fine local produce. A product that, from the resources of production to the production processes, is a hymn to regional agriculture.
The popular legend dates the cheesemaking to the early 16th century. During these years, Cistercian monks established their seat in the small commune. The Abbaye de Cîteaux, the original home of the community members, was dedicated to the worship of God, community and social functions, and cheesemaking. Two hundred years later, after the religious community had dwindled in population, the commune's farmers inherited the recipe, which they developed over the next century.
At the beginning of the 20th century, cheese was extremely popular. The number of local farms that made a living from its production was more than 300. The glorious industry was cut short almost in one fell swoop during World War II. Many men joined the war effort and left the field work to the women. This led to the neglect of traditional dairy businesses, to the point of threatening the cheese with an existential threat.
But like a mythical phoenix, the avois rose from the ashes and flourished again. In 1956, Robert and Simone Berta, a couple of farmers who ran a small village, decided to relaunch the cheese, by finding people who knew the secrets of its traditional preparation. The rumor of the queen's return spread; many avois devotees visited the farm and the production business became a spectacular success.
The farm is currently run by the couple's son, Jean Berta. The farm's produce is marketed by the majority of the standard cheese, despite the existence of a number of generic competitors that are not as successful.
Production process
During the production process, the whole milk is heated to a temperature of about 30 degrees Celsius (86 degrees Fahrenheit). After coagulation, which lasts 24-16 hours, the curd is transferred to drainage molds, where the cheese will remain for 48 hours, to get rid of excess milk water. In the next stage, the product is lightly salted and placed on the drying facility, a process at the end of which it will be transferred to the aging cellars. During the aging period, the cheese is washed about 3 times a week, with a mixture of water and grappa – an alcoholic beverage produced from pressed grape marc (Marc in French, Grappa in Italian).
The conservative production method involves hand-lubricating the cheese to ensure even distribution of liquids. The yeast and leavening agents contribute to the cheese's unique flavors, aroma, and orange-red rind. The aging period is about six weeks.
standardization
In 1991, the Apothecary received the AOC (Appellation d'origine contrôlée) seal, a renowned French standard that guarantees uniform production conditions. According to the standard, cheese marketers must comply with the following rules:
- Coagulation using lactic acid, for at least 16 hours.
- Cutting the ham into separate, coarse pieces, without breaking it.
- Using only dry salt as a flavoring.
- Production in the communes listed in the departments of Côte-d'Or, Haute-Marne and Yonne.
After receiving the finished product, the ripened Apoas cheese is placed and marketed in a small, round wooden box. The diameter of the finished cheese is 10 centimeters, its thickness is 4 centimeters, and its weight is approximately 300 grams.
Several facts
- Approximately 1360 tons of apoyas are produced annually;
- 45 farms produce milk that meets the AOC standard for cheese production;
- These farms sell 21 million tons of milk to producers each year.
- 4 producers, including a single producer with a private farm, market standard cheese that is made by hand.
Character and presentation
The aroma of the cheese is intense and yeasty; its flavors, in stark contrast, are described as refined but bold, with slight notes of dried fruit. The creamy texture is soft, mellow, and leaves a rich, delicate sensation on the palate. The color of the rind, as mentioned, is a natural ivory color with shades of orange-reddish. The shiny rind is slightly wrinkled and covers the fleshy, spreadable interior, in shades of white-beige.
The apoyas is served as part of a cheese platter; a familiar local appetizer includes apoyas cheese on toasted gingerbread, alongside regional wines – white or red; and finally: the cheese can be used in cooking, adding a bold aromatic touch.
Langres cheese
The commune of Langres is known thanks to the renowned philosopher and writer Denis Diderot (October 5, 1713 – July 31, 1784), editor-in-chief of the Great Encyclopedia and one of the harbingers of the Age of Enlightenment in France. We do not know what was written about the small commune in the famous encyclopedia, but in every other encyclopedic source, Langres, the local cow's milk cheese, appears as the finest product of the city, alongside Denis Diderot himself.
Production history
The commune of Langres is located in the Champagne-Ardenne region, a former administrative region in northeastern France. The same region, incidentally, is known as the birthplace of Champagne, a drink to which we will return later in the article. Local farm owners possess traditional skills and recipes that are passed down from generation to generation, for the production of the regional cheese.
Langer cheese is less well known than its older sister, the avois, but it almost certainly predates it. In fact, traces of Langer can be found as early as the 13th century, in a poem by a Dominican friar (here they come again…) from the city. Since then, the production process has undergone many changes, but an explicit written reference to the cheese’s culinary characteristics and documentation of its production traditions was only found in 1874, in a French book dedicated to cheese varieties.
Like its predecessor, Langer gained increasing popularity in the late 19th century, until the world wars. Since then, the local cheese market has faltered, but in the second half of the 20th century, Langer enjoyed a renewed renaissance. In 1981, the proud residents of the village established a producers' association - with the aim of obtaining the coveted French standard. A decade later, their struggle was successful; Langer cheese, alongside Hapous cheese, was granted protected status.
Production process
The cheese-making process is particularly meticulous and includes several washing steps. At the beginning of the process, the Penicillium candidum fungus is added to the mixture, the same well-known fungus that gives various cheeses, the most famous of which is Camembert, their characteristic white rind. In addition to regular rinsing with salt water and brushing – by hand or with a cloth – flavor and color enhancers are used.
In the early stages of aging, the cheese is washed with annatto extract, a food coloring extracted from the bark of the fruit of the tropical annatto tree that grows wild in the tropical regions of America. The food coloring gives the cheese its natural orange color. In addition, and like other washed cheeses, the cheese is washed with Marc de Bourgogne, a French alcoholic beverage.
The aging period is at least five weeks, with Langer being most often aged for six weeks. In its original version, the milk is not pasteurized before the cheese is sent to the aging cellars, where the necessary humidity level is maintained at a constant level.
dimple
Behind every good cheese is a good story, and Langer cheese is especially good: In addition to the stained, grooved rind (a rind that gave rise to the nickname 'brain cheese' among city children), Langer is known for a sunken hole in the top. Unlike most cheeses, which are turned several times during production - to maintain a uniform surface - Langer producers turn the cheese only once. The reason for this French especially:
Since Langer cheese is considered festive and served on special occasions, the night before serving the cheese, locals would cut a slit in the center and pour Marc de Champagne, a brandy that is a by-product of champagne, into the cavity. The indentation was therefore intended to facilitate the process of enrichment with liquid and allow hedonistic French people to enjoy a dairy flavor with an alcoholic note. If I may deviate from the typical dry writing: Yummy! The indentation gave the cheese another nickname, more endearing than its predecessor, “fontaine” – that is, the fountain.
Character and presentation
The meticulous production leads to a result that is distinct in its taste, aroma and appearance. At the end of the aging process, the cheese has an orange rind, grooved, sunken and slightly sticky. The rind protects a soft but firm interior, slightly crumbly in the center. The texture is creamy, rich and smooth and the flavors are complex: saltiness, slight pungency (less than in the Avos cheese), an alcoholic note and hazelnut tones.
The cheese is marketed in a small cylindrical package that is 11 centimeters in diameter and 4 centimeters high. The weight of the langer is usually about 180 grams.
The best time to eat it is between May and August, but you can also enjoy its delicious flavors between March and December. A typical serving is as part of a cheese platter; Langer also pairs well with fresh salads and other wines and alcoholic beverages. Others bake the cheese – similar to Camembert – and even add it to pizza, for rich flavors and a pronounced aroma.
Global recognition
The cheese is considered particularly appreciated by professional tasters and culinary critics. As proof of this, one can cite the number of national and international awards it has won (WCA, CGA, Mondial du Fromage, etc.). The final seal of its quality was received at the 2014 World Cheese Awards, where Langer won the silver medal.
Uncooked compressed cheeses
If the thought of visiting a cheese factory conjures up images of yellow, compacted wheels of cheese, this category is for you. Since, like others, we have chosen to use the borrowed umbrella term ‘family’ to describe the ancestors of cheeses, we can conclude that the next family is a family with many children. In fact, the category includes such a wide variety of cheeses that it is not impossible that the only factor that unites them is the application of mechanical pressure by the manufacturer, as a means of reducing moisture.
A piece of history
The first characteristic of pressed cheeses is, well, that they are pressed. The act of pressing cheeses has been known since ancient times. Back then, it was the Romans who sought to speed up the process of separating the cheese liquids – by placing large stones on top of the initial curd.
A thousand years later, at the beginning of the second millennium, monasteries with vast areas of pasture were looking for a way to consolidate their position in the emerging market economy. Cheese was therefore an effective and convenient means of raising funds. Thus were born many washed cheeses, white rind cheeses and finally – pressed cheeses.
To cook or not to cook – that is the question
As one might assume, the definition of the family cheeses as 'uncooked' is intended to distinguish them from their distant relatives - the cooked pressed cheeses. Since the heating process is common to both cooked cheeses and cheeses defined as 'uncooked', it is necessary to provide an explanation regarding the true extent of the division.
To properly understand how pressed cheeses are produced and the differences between them, we must return to the origins. Every cheese begins with high-quality milk, which will determine its future nature. Raw milk may be pasteurized in accordance with food safety guidelines. After pasteurization, manufacturers add bacteria that will help solidify the cheese and contribute to its final flavors. Rennet is added in the next step and its role is to separate the milk into solid curds and milk water. The initial curd is cut into pieces and transferred to special molds. At this stage, depending on the treatment it receives, the cheeses will be classified as 'cooked' or 'uncooked'.
Cooked cheeses are made from cheese that has been cut into relatively small pieces. These pieces are heated at a high temperature to drain off as much of the milky liquid as possible. The cheeses known as 'uncooked', on the other hand, are made from larger pieces of cheese and undergo a gentle heating process at a low temperature (around 30 degrees). The heating reduces the amount of whey, although it leaves a slightly moist interior and a higher degree of softness.
Compression ratio
The cheese pieces are cut into smaller pieces, wrapped in cloth and transferred to compression. The pressing process is done by applying mechanical pressure, or alternatively by using the weight of the curd, which is compressed to a varying degree – depending on the desired moisture level – in the cloth wrapping. Brine at a concentration of 28% is the next step in the melting pot of the cheese, which is transferred to the aging cellars after being rubbed with salt.
The prolonged pressure and long aging period, between two months and several years, create successive homogeneous layers. In addition to the solid layers, the pressed cheeses are characterized by a prominent rind of varying thickness, a characteristic compressed appearance, and flavors that range across a wide spectrum, but are generally defined as having unparalleled complexity and culinary richness.
Since countless factors influence the culinary characteristics of cheese, it cannot be considered a single issue. The flavors, aromas, flavors, texture, and even appearance vary considerably depending on factors such as the type of milk (cow, goat, or sheep), grazing areas, aging time, amount of salt, strains of bacteria used, and more.
However, a number of defining ‘rules of thumb’ can be used to roughly classify pressed cheeses. The length of time affects the variation in flavors – from a sweetish variety or a tart, sour tang in young cheeses, through nutty or fruity flavors in cheeses that have been aged for a medium period of time, to a deep, pungent tang in well-aged cheeses. The type and method of pressing, however, may affect the thickness of the rind and the texture: floury graininess in particularly pressed cheeses, versus a soft, moist texture that results from a light pressing.
Below are presented major French cheeses that fall into the uncooked pressed category:
Morbier cheese
The story of Morbihan cheese begins, try not to be shocked, in a small French village, which gave the cheese its name. The commune of Morbihan is located in the pastoral department of Jura, in the Bourgogne-Franche-Comté region in eastern France. The population of the place is 2,274 people – as of the last census. The commune is known as a center for the production of heavy and high-quality timepieces, as well as the birthplace of the beloved cheese.
On Etymology and Pastoralism
There is a lively etymological dispute as to the origin of the commune's name. Some claim that the word means 'small market town'; others point to the similarity between the word and other words in the local dialect that signify a small water source, a reference to the stream that flowed above the village. Whatever the origin of the name, the atmosphere of French pastoralism is revealed in all its glory: a small but bustling town, a spring of water and good food. There is always good food...
A piece of history
The cheese is known for the black layer of ash that runs through its center. Folk legend insists that a gust of wind spread the ash between the layers of the cheese, which later gained increasing popularity. While I would never turn down a piece of umami-scented French romance, the truth behind the production is a little more pragmatic:
At the end of the 18th century, the people of Franche-Comté used to transport milk from their cows to nearby villages to make the region’s famous Comté cheese. The harsh climate sometimes hindered their ability to supply the milk and sometimes diminished its fresh qualities. In this state of affairs, the people of the nearby villages chose to produce the famous cheese themselves, using milk from their cows.
Due to the reduction in the amount of milk available and the shift to local production, cheesemakers from the village of Moravia faced a significant dilemma. At the end of the working day, there was a surplus of production that was not enough for a whole cheese mold. Since strict regulations strictly state that cheesemakers must begin the process of making Conte cheese within 24 hours of milking, leaving the surplus milk was not an option.
The decision was recorded in ash on the pages of the village's history: the surplus cheese was put into production molds. The producers covered the product left over at the end of the working day with vegetable ash. The next day, they added fresh milk that had just been milked to the young cheese covered in ash – and you have optimal food utilization.
The gospel is spreading.
And as in many cases, necessity was the father of genius. The cheese gained a surge in popularity thanks to its unique and fascinating appearance, complex flavors and delicate ash aroma. Modern Moravia cheese is almost certainly not made from surplus milk; the traditional ash line has been replaced by edible commercial vegetable ash; and yet: a visit to the peaceful village and a tasting of local cheese will prove to you that even without a magical legend, French cuisine is rooted in local culture to a degree that skeptical cynicism cannot.
The cheese gained a devoted following; connoisseurs praised its appearance and flavor; however, its popularity only began in the 60s, after World War II. Hundreds of students at the École Nationale de l'Industrie Laitière (ENIL) were exposed to the unique cheese and spread the word about its preparation upon graduation.
standardization
The increasing distribution and the transition from regional production to a broad generic industry were met with dismay by the locals, who sought to preserve the exclusivity of its preparation by perpetuating traditional production secrets. The stubborn struggle of the local farmers was successful: an original label called 'Véritable Morbier de Franche-Comté' was finally approved by the AOC in 2000.
In 2002, local farmers won another victory: the European Union and UK Protected Designation of Origin (PDO), a European label designed to guarantee the authenticity of local production of foods clearly identified with regional regions, was also awarded to Moravia cheese. This completed the just struggle of the determined farmers, who sought to preserve the exclusivity of their source of pride.
Character and presentation
In its original form, it was possible to distinguish between the part of the cheese that came from yesterday's milk and the part that came from fresh milk just by tasting it. The aged milk curdled into a cheese with deep fruity flavors, while the young, fresh milk retained its sweet-sour aromatics. Today, this distinction is impossible, as cheese is usually made from layers of milk from a single batch.
Moraviya cheese is made from raw cow's milk and excels in balance and complexity of flavors. The delicate flavors contrast with the intense aroma, which originates, among other things, from the method of preparation. The light pungency is accompanied by a rich nutty finish. The cheese belongs to the semi-hard family; with a creamy texture, a slightly soft center and a sticky ivory rind. Moraviya is sometimes described as supple and elastic, but dry and sticky - at the same time.
The aging period is 45 days for a young cheese, with sweet notes; up to 3 months for a mature cheese, with a pronounced nutty aroma and deep flavor complexity. Devoted fans will swear that the vegetable ash also contributes to the aromatic balance.
The most common way to serve it is as part of a cheese platter. The cheese is presented in its entirety, due to the impression left by the ash line – an effect that makes the cheese the 'main player' at a cheese tasting meal. Still, given its flavors and soft texture, no one will complain if you choose to serve the moraviya on lightly toasted bread, alongside a glass of white wine.
Reblochon cheese
A personal confession: The connection between historical imperatives and culinary developments has always captivated me. It is one thing to create a rich and delicious gastronomy on your Sabbath 'at the meat pot', free from economic hassles and social pressures. On the other hand, a food culture created under conditions of pressure and historical poverty provides a good story – which adds a unique touch to every meal.
A piece of history
And after the emotional confession, they were introduced to Reblochon cheese; the cheese's name comes from the French word 'reblocher', which means: 'to pinch a cow's udder again.' But what was this second pinching for? Well, the custom originated in the 14th century AD. Landowners used to impose taxes on farmers who cultivated their lands, according to the amount of agricultural crops. Particularly common was the collection of taxes according to the amount of milk produced by the herds grazing on the fertile lands.
Savvy farmers from the Haute-Savoie region (in French: Haute-Savoie, 'Upper Savoy') found a way to ease the burden of taxation. At the first dawn milking, the one before the landowners arrived, they left a small amount of milk in the cow's udders. The landowners made the estimate based on the amount of milk milked in the morning - and thus the farmers earned the surplus that had not yet been taken.
After the landowners left, the farmers 'pinched the cow's udders again' and drained the remaining milk. The product obtained from the second milking was richer and fattier than the first crop, and the cheese produced from it was renowned for its flavor, high fat content, and rich texture. In keeping with local tradition, the cowherds used the leftover milk to make their own cheese – and so we have Rabelochon cheese.
During the 16th century, local monks were offered high-quality Rabelochon cheese by dairy farmers in exchange for blessing their homes. This custom gave rise to the cheese’s famous nickname “fromage de dévotion,” which means “cheese of devotion.”
Production and marketing areas
The cheese originates in the Alpine region of Haute-Savoie, in the Auvergne-Rhône-Alpes region, in eastern France. Reblò cheese was first produced in the communes of Thônes and Arly. Even today, the commune of Thônes remains a world production capital, thanks to the establishment of regional agricultural cooperatives. Until 1964, cheese production was also common among cheesemakers from the Italian regions of the Alps, but following the closure of several factories, Italian production of the cheese decreased, which is marketed, among other things, under the name 'Reblò alpino'.
Since 2004, the cheese has not been available for sale in the United States. The reason for this is that, like other cheeses, the milk is not pasteurized – in order to preserve its original flavors. Since the cheese's aging time (8-6 weeks) is not sufficient to exempt it from pasteurization according to the strict American import standards for soft and semi-soft cheeses, residents of the United States are required to make do with similar substitutes such as Préféré de Nos Montagnes cheese (a French variation made from pasteurized milk) and Swiss raclette cheese.
standardization
Since 1958, the growers of the Haute-Savoie region have held the AOC standard, which gives them exclusivity over the production of Reblochon cheese. Today, there are around 150 farms that hold a marketing authorization for standard Reblochon cheese. The finest cheeses are produced from raw, unpasteurized cow's milk. The Abondance, Tarentaise and Montbéliarde cow breeds – which originate from the valleys of French Alps – Considered the finest source for milk production.
Character and presentation
True to its Alpine origins, Rabello is classically associated with the idea of winter. Its rind is delicate and velvety, varying in shades from yellow to orange – depending on the length of aging. The interior of the cheese is ivory in appearance and has a smooth texture reminiscent of feta cheese. The buttery, rich interior features fruity flavor notes, while the edible rind contains clear hints of hazelnut and a rich earthy aroma.
Reblochon has a reputation for being a cheese with flavors that are true to its natural source, so you can expect a refined farm aroma and a rich, buttery texture. The production context, as well as the flavors of the cheese, make it ideal to eat at a cool temperature (12-10 degrees). The cheese is associated with the French-Alpine dish Tartiflette, a rustic potato recipe rich in melted Reblochon cheese. Thanks to its richness of flavors, the cheese can be eaten alone – with a glass of Savoy wine; on various breads or with dried fruits and nuts.