TheReblochoningenuity born of the French peasants. Every French factor had to pay, the owner of the pastures on which grazed his flock, a tax proportional to the amount of milk produced. So, on the day that measured the production, the factor performed an incomplete milking. As soon as the owner was away, he was brought forward milking the cows.
The milk of the second milking, very fat, was immediately used to produce the Reblochon, from re-blache (or second milking).
TheReblochonIt is a raw milk cheese and whole, with lightly pressed but not cooked pasta. It has a 45% minimum fat with a slightly orange saffron yellow crust, covered with a fine "white mousse."
