Our #MongersChoice this month is Reblochon as chosen by cheesemonger Caitlin.
The name Reblochon comes from the old Savoie word reblocher, “to remilk” or “pinch the cows udder again.” In 14th century France, farmers who grazed their cattle in the Haute-Savoie pastures were forced to pay tax based on the milk yield of their cattle.
To avoid payment of the tax, the farmer would only partially milk his cows in the presence of the tax man, then, once he departed, the cows were remilked. This additional “tax-free” milk was then made into Reblochon—hence the name.
This supple, creamy cheese flows over the palate like English custard. Flavors of hay, mushroom, and walnuts are prominent.
My favorite way to eat this cheese? Melted like a river of cheese over sourdough bread and vegetables. Or try it the traditional way, smeared on sourdough baguette with a few slices of dry, cured ham and cornichons.
About the Monger
Caitlin Crisafulli is a full-time cheesemonger.