reblochon

Over the past decade, as manufacturers of the world salivate over India's potentially lucrative burgeoning middle class, we find we're not just expected to pronounce 'reblochon', but also (gulp) eat it.

The Hindu - Front Page 2010

The French reblochon, with its soft texture and beige color, is a rich cheese made from the second milking of the day, when the cow's milk has a higher fat content.

Making merry in May: Mexico's National Cheese and Wine Festival 2009

The French reblochon, with its soft texture and beige color, is a rich cheese made from the second milking of the day, when the cow's milk has a higher fat content.

Making merry in May: Mexico's National Cheese and Wine Festival 2009

In a gleaming kitchen at a technical college on the northern outskirts of Paris, Kébire is chopping bacon for the dish she is preparing: tarte savoyarde au reblochon.

Alain Ducasse gives Paris's poorest women a lifeline 2011

-- Cut the reblochon cheese lengthwise and put both halves atop the casserole to melt.

Recette / Recipe 2010

-Cut the reblochon cheese lengthwise and put both halves atop the casserole to melt.

Recette / Recipe 2010

The other cheese beloved in Savoie, the smelly, oozing reblochon, is the star of a Savoyard specialty: the famous tartiflette.

Savoie the Fair 2008

It's the classic potato gratin flecked with onions and bacon, and draped with melted reblochon.

Savoie the Fair 2008

-- Cut the reblochon cheese lengthwise and put both halves atop the casserole to melt.

French Word-A-Day: 2005

-- Cut the reblochon cheese lengthwise and put both halves atop the casserole to melt.

le lardon - French Word-A-Day 2005