Reblochon+Cheese

=Reblochon Cheese=

History
Reblochon cheese originated in the 13th century when Savoi herdsmen were taxed more or less based on their herds’ milk output. In order to save on taxes, the herdsmen would purposely not completely milk all the milk out of their cows. After the tax collectors would come, the herdsmen would finish milking out the extra milk from their cows. Because the milk would sit inside the cow for so long, the milk started to get creamy and fatty, and the herdsmen developed cheese out of it. It is called “Reblochon” because it literally means “remilked.”

Preparation and Consumption
Reblochon is a small, compact, smooth cheese that varies from yellow to orange. Its primary color is ivory. It is prepared for aging by being compacted, cut into a disk, and aged for 2 weeks. A light beige crust forms and the cheese becomes a buttery dough while aging. The cheese smells earthy but has a mild fruity taste that leaves a strong bitter aftertaste. It is served melted on baked potatoes as well as bread.