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Topic: Reblochon

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	Serveur Savoie
		Reblochon cheese was first made in the XIIIth Century, in Savoie, in the Thônes valley.
		Reblochon is made from whole, unpasteurized milk and must meet rigorous standards to deserve the coveted Appellation d'Origine.
		Reblochon Fermier cheese is produced exclusively on farms near Thônes.
	www.sav.org /e/reblo.html (512 words)

	Les Aravis - Cheese
		Reblochon is ready to eat after 3 or 4 weeks maturing in cellars.
		It is a fresh reblochon eaten as a fromage blanc immediately after it is made.
		It is eaten salted and peppered with potatoes, salad and ham or sausage.
	www.aravis.com /index.jsp?c=18556 (267 words)

	Farmers milk Reblochon for all it's worth
		To make Reblochon, the fresh curds are scooped into molds and pressed lightly for several hours to expel the whey.
		The brine encourages the formation of a thin crust, and the turning ensures that the fat is evenly distributed throughout the cheese.
		Today, Reblochon is made in three different settings: on the farm, in village dairies (fruitieres) that use local milk, and in large factories.
	www.sfgate.com /cgi-bin/article.cgi?file=/chronicle/archive/2003/11/13/WIG7M2VOPM1.DTL (687 words)

	Reblochon
		Reblochon is a French cheese from the Alps region of Savoie and has been granted the AOC title.
		Reblochon was first produced in the ThÃ´nes and Val d'Arly valleys of the massif des Aravis.
		Reblochon is a soft washed-rind cheese made from raw cow's milk.
	www.dejavu.org /cgi-bin/get.cgi?ver=93&url=http%3A%2F%2Farticles.gourt.com%2F%3Farticle%3DReblochon%26type%3Den (331 words)

	Spécialités de Savoie - Cheeses from Haute-Savoie - Savoie Products - Cheese sales: abondance, ...
		Reblochon de Savoie A.O.C. Identifiable by its green casein stamp, (Farmhouse Reblochon) or red (Dairy Reblochon), this cheese is produced in the mountains in summer or in the valley farmhouses during the winter.
		Cylindrical in form, flat, the Reblochon has a diameter of 14 cm, a thickness of 3.5 cm and a weight of between 450 g and 550 g.
		A pressed uncooked cheese made from raw cow’s milk, the maturation period is 3 to 4 weeks at a temperature of + 3° C to + 8° C. The rind is saffron yellow, covered in a white bloom.
	www.specialites-de-savoie.com /reblochonUK.htm (168 words)

	Reblochon Cheese -- French Cheeses
		Reblochon is produced in the valleys of Thônes and Val d'Arly.
		Its name comes from the Savoie term "re-blocher" 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.
	www.edinformatics.com /culinaryarts/food_encyclopedia/reblochon_cheese.htm (159 words)

	Fromages.com - The Best of French Cheeses -
		Reblochon was the first cheese of the Savoie region to be granted the AOC certification, in 1976.
		From this the cheese was named Reblochon, made with the creamy milk of a second milking.
		Reblochon is a well-proportioned cheese with a nutty aftertaste that contrasts with a strong odour of the cellar.
	www.fromages.com /epicurian_cheese_shop_detail.php?id_fromage=293 (191 words)

	The Teddington Cheese description of Reblochon
		Reblochon derives from the word 'reblocher' which when literally translated means 'to pinch a cow's udder again'.
		Reblochon is traditionally made from the mild of three breeds of cattle, the Abondance, Montbéliarde and the Tarine.
		The flavour of Reblochon is delicate and subtle.
	www.teddingtoncheese.co.uk /acatalog/de298.htm (364 words)

	Reblochon AOC cheese - Savoy France
		It is left to dry for a week at a temperature of 16°C. Regularly turned over, the Reblochon is washed, brushed and finally placed in a cellar at 13°C to mature over a period of four to five weeks.
		Reblochon has a creamy, softer-than-Brie texture; a nutty aftertaste; and a strong herbal aroma that is not for the timid.
		reblochon, reblochon cheese, cheese french, cheese french soft, cheese french type, cheese of france, cheese in france
	www.yndella.com /ReblochonAOCcheese-SavoyFrance_2_0_885.aspx (315 words)

	Reblochon Cheese : reblochon
		Reblochon was first produced in XIIIth century, in Haute Savoie (Upper Savoy), in the valley of Thônes.
		The name of Reblochon cheese has been a controlled “appellation” since 1958, and one of the first regional products to bear an official designation.
		In addition to a place of choice on traditional cheese platters, Reblochon is also the principal ingredient of an local delicacy called “tartiflette”, a version of potatoes au gratin with chunks of Reblochon topping the potatoes.
	www.aftouch-cuisine.com /en/reblochon-15.htm (246 words)

	Gourmet Cheese of the Month Club - Cheese Club
		For centuries this cheese was not sold at the local markets, for obvious reasons, but around the 17th or 18th centuries, when taxes started to be paid in local currency rather than in goods, the cheese began to be sold to the public at large.
		Reblochon was the first cheese of the Savoy region to be granted the AOC certification, in 1958.
		Fromage de Savoie is essentially the same cheese as Reblochon, but it’s made with pasteurized milk, which for us means that we have found an importable cheese to serve as a work around, which still delivers the full flavor profile of authentic Reblochon.
	www.cheesemonthclub.com /pastnewsletters/vol6no10.htm (1532 words)

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