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
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Examples
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One of the things I have quickly learned about Reblochon is that when it is overripe, it exudes a strong smell of ammonia.
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One of the things I have quickly learned about Reblochon is that when it is overripe, it exudes a strong smell of ammonia.
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The term Reblochon actually comes from the word "reblocher" which meant "to milk for a second time".
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It is the farmers sneaky ways that gave us Reblochon, which is still made from the second milking.
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The term Reblochon actually comes from the word "reblocher" which meant "to milk for a second time".
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It is the farmers sneaky ways that gave us Reblochon, which is still made from the second milking.
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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.
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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.
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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).
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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.
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