Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun A French
cheese from theAlps region ofSavoie .
Etymologies
from Wiktionary, Creative Commons Attribution/Share-Alike License
Support

Help support Wordnik (and make this page ad-free) by adopting the word Reblochon.
Examples
-
One of the things I have quickly learned about Reblochon is that when it is overripe, it exudes a strong smell of ammonia.
-
One of the things I have quickly learned about Reblochon is that when it is overripe, it exudes a strong smell of ammonia.
-
The term Reblochon actually comes from the word "reblocher" which meant "to milk for a second time".
-
It is the farmers sneaky ways that gave us Reblochon, which is still made from the second milking.
-
The term Reblochon actually comes from the word "reblocher" which meant "to milk for a second time".
-
It is the farmers sneaky ways that gave us Reblochon, which is still made from the second milking.
-
Traditionally, smear-ripened cheeses such as Reblochon are exposed to a starter culture, a live mixture containing the microbe Brevibacterium linens, to ripen the cheese.
-
Tartiflette is not a traditional dish from the Savoy region but was invented by the Reblochon cheese trade union to increase sales of their product.
-
Old favorites (the ones I grew up on from the Lyons area): Saint-Marcellin and Saint-Felicien; Reblochon; Cantal and Saint-Nectaire (from Auvergne where we used to spend the summer); and Roquefort, Bleu d'Auvergne, Fourme d'Ambert (all blue cheeses).
-
Tartiflette is not a traditional dish from the Savoy region but was invented by the Reblochon cheese trade union to increase sales of their product.
Comments
Log in or sign up to get involved in the conversation. It's quick and easy.