TRADITION émotion

Reblochon soft cheese AOP

The history of Reblochon cheese dates back to the 13th century in the French Alps, more precisely in the Savoie region. Its name comes from the word "reblocher", which means "to milk a cow again" in the local dialect. The cheese has its origin in a clever tax avoidance tactic of the farmers.

In the Middle Ages, the landlords taxed the farmers according to the amount of milk their cows produced. To avoid high taxes, the farmers and farm women only partially milked their cows during the first milking and then milked them again after the tax collector had measured the yield to obtain a second, richer milk. This second milk, which contained more cream, was used to make Reblochon cheese.

Originally, Reblochon was produced by the farmers and farm women for their own use and was not very well known outside the region. Over time, however, it gained popularity and became a prized cheese, known for its creamy texture and nutty flavor. Today, Reblochon is produced in certain regions of France according to traditional methods and under strict regulations to preserve its quality and authenticity. Reblochon is enjoyed both on its own and as a main ingredient in dishes such as tartiflette, a classic French potato dish.

Distributor: 

Formi GmbH
Otto-Hahn Str. 5
77694 Kehl