Reblochon

One of the things I have quickly learned about Reblochon is that when it is overripe, it exudes a strong smell of ammonia.

For the love of Reblochon.. Michele 2005

One of the things I have quickly learned about Reblochon is that when it is overripe, it exudes a strong smell of ammonia.

Everything old is new again.. Michele 2005

The term Reblochon actually comes from the word "reblocher" which meant "to milk for a second time".

For the love of Reblochon.. Michele 2005

It is the farmers sneaky ways that gave us Reblochon, which is still made from the second milking.

Everything old is new again.. Michele 2005

The term Reblochon actually comes from the word "reblocher" which meant "to milk for a second time".

Everything old is new again.. Michele 2005

It is the farmers sneaky ways that gave us Reblochon, which is still made from the second milking.

For the love of Reblochon.. Michele 2005

Traditionally, smear-ripened cheeses such as Reblochon are exposed to a starter culture, a live mixture containing the microbe Brevibacterium linens, to ripen the cheese.

dailyindia.com News Feed 2009

Tartiflette is not a traditional dish from the Savoy region but was invented by the Reblochon cheese trade union to increase sales of their product.

Recette / Recipe 2010

Old favorites (the ones I grew up on from the Lyons area): Saint-Marcellin and Saint-Felicien; Reblochon; Cantal and Saint-Nectaire (from Auvergne where we used to spend the summer); and Roquefort, Bleu d'Auvergne, Fourme d'Ambert (all blue cheeses).

Say Cheese: Meet Sebastien Tavel 2010

Tartiflette is not a traditional dish from the Savoy region but was invented by the Reblochon cheese trade union to increase sales of their product.

Recette / Recipe 2010