The Reblochonwas born from the ingenuity of French peasants. Each French farmer had to pay a tax proportional to the quantity of milk produced to the owner of the mountain pastures on which his flock grazed. Thus, on the day the production was measured, the farmer performed an incomplete milking. As soon as the owner left, the milking of the cows was completed.
The milk from this second milking, very fat, was immediately used to produce the Reblochon, from re-blache (or second milking).
TheReblochonit is a raw and whole milk cheese, with a slightly pressed but uncooked paste. It has a minimum of 45% fat with a slightly orange saffron yellow rind, covered with a fine white "mousse".