Reblochon is a French cheese from Savoie. Reblochon is produced in the valleys of Thônes and Val d'Arly. Its name comes from the Savoie term "re-blocher" Cheese is a solid food made from the curdled milk of various animals—most commonly cows but sometimes goats, sheep, reindeer, and water buffalo. ... Savoie is a French département. ...

Reblochon is a cheese containing cow's milk. The cheese is a soft paste with a washed crust with an average weight of 450 grams. Its crust is yellow saffron, covered with fine white foam, which shows it has been well-refined in a fresh cellar. Its optimal consumption time is between May and September after a refining of between six and eight weeks. It is also excellent from March to December.

Reblochon has a hazelnut taste which remains in mouth after having tasted its flexible and consistent paste. It is a vital ingredient of tartiflette, a Savoyard gratin with potatoes, cream and pork. Binomial name Corylus avellana L. The Common Hazel (Corylus avellana) is a shrub native to Europe and Asia. ... A cooked tartiflette and fried ham. ...

17,404 tons of Reblochon were produced in 2002.

External link

• Official Reblochon website (French)