|
| |
| | Reblochon Cheese-France: French Cheese Guide |
 | | Buy Reblochon cheese : Cheese Gourmet Shop at Amazon.com! | | | The milk they got was much richer and was used to make Reblochon! | | | The cheesemaker turns the cheese every two days and washes it with whey in order to speed the aging process. |
|
http://www.cheese-france.com/cheese/reblochon.htm
|
|
| |
| | Serveur Savoie |
| | Reblochon cheese was first made in the XIIIth Century, in Savoie, in the Thônes valley. | | | The white "moss" on the cheese is edible and shows that the cheese was ripened correctly. | | | Reblochon Fermier cheese is produced exclusively on farms near Thônes. |
|
http://www.sav.org/e/reblo.html
|
|
| |
| | La Clusaz - With cheese |
| | Reblochon is ready to eat after 3 or 4 weeks maturing in cellars. | | | It is eaten salted and peppered with potatoes, salad and ham or sausage. | | | This delicious cheese is made from untreated whole goat milk using a method similar to that for reblochon. |
|
http://www.laclusaz.com/index.jsp?c=13830
|
|
| |
| | Tartiflette |
| | Reblochon is a soft cheese about the size of a camembert. | | | This a dish from Haute Savoie (which is where reblochon, one of my favourite French cheeses, is made). | | | Place the halves of reblochon on top, rind-side upwards, and put in the oven for 15-20 minutes, until the cheese has melted into the potatoes. |
|
http://www.archetype-it.com/courrier/ShowRecipe.asp?RecipeID=54
|
|
| |
| | Reblochon, Reblochon de Savoie |
| | Reblochon, Reblochon de Savoie is an AOC cheese | | | A good, tangy companion is a white wine of the same region, or a fruity red wine such as Beaujolais. | | | A French loaf or a subtle mixed wheat bread is also a nice compliment. |
|
http://www.frencheese.co.uk/glossary/cheese.cfm/cheeseID/128
|
|
| |
| | Cheese of the Month Club |
| | Reblochon is a cow's milk cheese that has been pressed and matured for about one month. | | | Reblochon was the first cheese of the Savoy region to be granted the AOC certification, in 1958. | | | Reblochon is produced in the French Alps and was the first cheese of the Savoy region to be granted the AOC certification in 1958. |
|
http://www.cheesemonthclub.com/pastnewsletters/vol4no10.htm
|
|
| |
| | French Cheeses Recipes |
| | Fish pie is always a favourite and this one is made extra special with white wine and creamy Reblochon cheese — it tastes superb! | | | Warm the sauce until hot, then stir in half the Reblochon and the wine, simmer for 5 mins, then pour over the fish. | | | Its distinctive bouquet is derived from washing the cheese as it matures, turning the inedible rind a pinky-grey colour. |
|
http://www.frencheese.co.uk/recipes/recipe.cfm/recipeID/113
|
|
| |
| | MollierSavoieShop.com - The tradition of the future |
| | The Reblochon is the first cheese of Savoie to have gotten the AOC, in 1976 according to an initial text, he is composed of a mixture of 3 milks coming from the 3 races of cow who allow him to claim the AOC: abundance, tarine and montbéliarde | | | His/her/its fine flavor and his/her/its taste of hazelnut contrast sometimes with the strong odor of cellar that clears itself of the reblochon. | | | Creamy, the reblochon is often raised by herbaceous aromas. |
|
http://www.molliersavoieshop.com/product_info.php?products_id=70&language=en
|
|
| |
| | The Reblochon |
| | The red casein stomp on Reblochon produced in village dairies and the green casein stamp on farm-made Reblochon are the guarantee that these cheeses are authentic products from the Savoy region. | | | Reblochon: diameter 14 cm, thickness 3.5 cm, weight 450 - 550 g. | | | Other than the available smaller sized cheese, there are two types: the farm Reblochon, made from the milk of one herd only and recognizable by the green emblem on the rind of the whole cheese; and the dairy Reblochon, made in the village dairy and recognizable by the red emblem. |
|
http://www.conus.fr/rebloch_a.html
|
|
| |
| | Les fromages de Savoie : Goat Cheese, Reblochon, Fromage blanc |
| | Les fromages de Savoie : Goat Cheese, Reblochon, Fromage blanc | | | Reblochon, which is made all the year round, is pale yellow, with a creamy texture, and as it ages, it develops subtle flavours under its golden rind, which is washed smooth. | | | The production of milk in the Vallée de Thônes is mostly processed into cheese: reblochon fermier, that is made and left to age in the traditional manner, and tomme de Savoie, with its thick brownish crust. |
|
http://www.marc-veyrat.com/encyc/fiches/fete/fiche6.htm
|
|
| |
| | 911 Chef Eric - Reblochon cheese |
| | Reblochon Fruitier, identified by a red casein tag on the flat face of the cheese, may be produced in farmers' co-ops or cheese factories within a larger area of Savoie and Haute Savoie. | | | Reblochon Fermier, identified by a green casein tag on the cheese's edge, is produced exclusively on farms in the Thônes valley area; | | | It is then placed on a spruce plank and left in a 12 °C cellar for its aging process of two to three weeks. |
|
http://www.911cheferic.com/main/03december/cheese.asp
|
|
| |
| | Recipe of Savoy : the tartiflette |
| | Serve with a wine of Savoy and a salad. | | | Pour potatoes, bacon and onion in a large dish. | | | Scrape the crust with a knife if you wish it, but you can it. |
|
http://www.alpesgourmet.com/bis/tartiflette_gb.htm
|
|
| |
| | The Teddington Cheese Wire March 2001 |
| | Reblochon is excellent on the cheeseboard, perhaps with a glass of Savoie wine, or can be enjoyed when melted on baked potatoes. | | | Reblochon is traditionally made from the milk of three breeds of cattle, the Abondance, Montbéliarde and the Tarine. | | | Alternately layer potatoes and cheese together with the herbs and spices. |
|
http://www.teddingtoncheese.co.uk/acatalog/chwire/Issue13/cw13.htm
|
|
| |
| | Reblochon AOC - french cheese |
| | Made from milk collected from Montbéliard, Tarine, or Abondance cows, this cheese, belongs to the uncooked, pressed cheese category. | | | After about twelve hours of pressing, the cheese is taken out of the molds and salted by hand. | | | The curd is made from whole milk immediately upon milking. |
|
http://www.france-gourmet.com/Cheese/Cheese/Reblochon.html
|
|
| |
| | Cheese.com |
| | This is because Reblochon is made with the thicker, richer milk from the second milking of Abondance and Tarine cows. | | | The name of the cheese means "to pinch a cow's udder again". | | | Additionally, the cheeses were made while the milk was still warm. |
|
http://www.cheeserecipe.com/Description.asp?Name=Reblochon
|
|
| |
| | Fazenda Tamanduá Cheeses |
| | As an hors dÂ’oeuvre, before the dessert, with hot or cold drinks, the Reblochon is a versatile cheese. | | | The Reblochon is made from whole organic pasteurized cowsÂ’ milk, and after 4 weeks maturing the appearance of the cheese is a light ivory mass, fine and smooth, with a few round, shiny holes, and a firm rind. | | | This milk was used to produce small cheeses, easy to hide, which came to be known as Reblochon. |
|
http://www.fazendatamandua.com.br/cheese.htm
|
|
| |
| | Cheeses storage links US |
| | This cheese is made from the second milking of a herd of Abondance, Montbeliard, and Tarine cows. | | | This cheese matures for 3 months before it is ready for sale. |
|
http://storageus.dunmarsh.com/storage/cheeses.html
|
|
| |
| | Croustillant au reblochon |
| | Preheat the oven to 200ºC. Dice the reblochon and the apple. | | | You can serve it with a salad as a starter or as a main meal with lots of vegetables. |
|
http://www.pvv.ntnu.no/~gisnas/veggietasty/recipes/croustillantreblochon.htm
|
|
| |
| | A Brief Guide to the Rhone Alps region of France |
| | Casseroles made with pork knuckles, sausages, stockpot vegetables and chestnuts, chicken with crayfish and gratins, using cep mushrooms, leeks, cardoons and marrows, and cheese. | | | The great cheeses of the region include, Beaufort, Reblochon, Tommes de Bonneville, Boudane, matured in grape marc brandy, Tamié, made by Trappist monks, and Chevrotin and Persillé des Aravis. | | | Suisse, made with sweetened brioche dough and flavoured with orange, in the shape of a small man, said to be Napoleon. |
|
http://www.frenchconnections.co.uk/regions/rhonealpesguide.html
|
|
| |
| | The Cheese Diaries: Reblochon Crisis in the US? |
| | The Cheese Diaries: Reblochon Crisis in the US? | | | Turns out nothing is wrong with the cheese. | | | Seems that raw milk Reblochon (it must be, as defined by the AOC), when it arrives at Rungis to be consolidated, isn't actually 60 days old. |
|
http://www.cheesediaries.com/archives/cheese_in_news/000313.shtml
|
|
| |
| | [No title] |
| | Specifically from the Valley of Thônes, Haute-Savoie, the Reblochon name is derived, from a milkers' trick of the past : the cow used to belong to the monks of Talloires who watched over the milking. | | | As long as they were present the peasants would not fully milk the cows. |
|
http://www.logisdefrance74-hotels-restaurants.com/p2093011.htm
|
|
| |
| | Reblochon AOC |
| | This endlessly satisfying cheese is made in the Haute-Savoie, and is sometimes called Reblochon de Savoie. | | | Reblochon stems from reblecher, which roughly translates into "to milk again" or in the Savoyard dialect, reblessa, "to steal, swipe or engage in thievery". | | | Considering the history behind the cheese, it is an appropriate definition. |
|
http://mrcheezy.com/prods_details/pdetails_71.html
|
|
| |
| | [No title] |
| | The recipe recommends that you use a cheese from the region, called "Reblochon", and a white "Savoie" wine. | | | Place half of the Reblochon (or Gruyere) cheese side down, on top. | | | 1 Reblochon cheese (or 1 lb of Swiss Gruyere) |
|
http://www.francemonthly.com/n/0901/recipe.php
|
|
| |
| | Sélection de fromages français. |
| | The milk coming from this second milking was immediatly used to prepare a somptuous cheese : reblochon ! | | | History : in the Thônes valley in Haute-Savoie, farmers used to reblocher (reblocher means to milk a cow for a second time) to reduce the amount of taxes they had to pay. | | | Comments : reblochon got an AOC label in 1958 for its qualities. |
|
http://www.les-fromages.com/fiche_les-fromages.php3?la=en&code[0]=74frosareblo00
|
|
| |
| | Thônes (Municipality, Haute-Savoie, France) |
| | Thônes is the capital city of the reblochon cheese. | | | The remaining milk was gathered later during a second, clandestine milking, which was locally called reblochi. | | | The reblochon was invented in the XIIIth century in the valley of Thônes. |
|
http://www.fotw.net/flags/fr-74-th.html
|
|
| |
| | Farmers milk Reblochon for all it's worth |
| | Produced since the 13th century, Reblochon (ruh-blow-SHAWN) is one of France's oldest cheeses. | | | Today, Reblochon is made in three different settings: on the farm, in village dairies (fruitieres) that use local milk, and in large factories. | | | "Reblochon" comes from the French word reblocher, meaning to milk an animal again. |
|
http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2003/11/13/WIG7M2VOPM1.DTL
|
|
| |
| | Cookbook:Tartiflette - Wikibooks |
| | Add the potato mixture and smooth the surface. | | | 1980s by the Reblochon trade union in an attempt to increase sales of the cheese. | | | A tartiflette with half a Reblochon on it before baking. |
|
http://en.wikibooks.org/wiki/Cookbook:Tartiflette
|
|
| |
| | Seacrest Foods International - Reblochon |
| | Today, Reblochon is also produced in commercial dairies from pasteurized milk. | | | After the inspector’s visit, farmers could then “rebloche” and use the remaining milk to make their own cheese while the milk was still warm. | | | Its surface-ripened rind is thin and orange-yellow to pinkish-gray in color. |
|
http://www.seacrestfoods.com/cheese/descriptions/frreblochon.html
|
|
| |
| | Reblochon Plus Other Fine Gourmet Foods |
| | If you are searching for Umbrian pasta, Tuscan tomato sauce, and Parmigiano Reggiano for an Italian dinner or rich French cheeses for a finishing cheese course, iGourmet has everything you need, including the best Reblochon. | | | They have tons of great products like pâté, caviar, smoked fish, imported preserves and especially fine cheeses beyond the doors of top-tier restaurants and into the homes of people who simply love good food. | | | Great Reblochon, easy-to-follow recipes, serving suggestions, and informative product descriptions make gourmet food shopping at iGourmet.com an approachable, enjoyable, and convenient learning experience. |
|
http://sitesofgold.com/cheese/Reblochon.shtml
|
|
| |
| | Tartiflette, Recipe for Tartiflette (Specialty Dishes) |
| | 1.2 kg potatoes, 200 g diced bacon, 1 onion, 1 reblochon cheese, 2 tablespoons crème fraiche, 1 bottle Apremont (Savoy white wine) | | | When boiling, check is cooked by pocking with a knife. | | | To cut into slices more or less thin. |
|
http://www.meilleurduchef.com/cgi/mdc/l/en/recettes/plat_unique/tartiflette_ill.html
|
|
| |
| | Teagasc - Biodiversity and anti-listerial activity of surface microbial consortia from Limburger, Reblochon, Livarot, ... |
| | The best isolates will then be evaluated by the industrial partners in the commercial manufacture of Reblochon, Limburger, Tilsit, Livarot and Gubbeen cheeses to determine their ability to inhibit adventitious listeria on the surface of the cheese and their effect on overall cheese quality. | | | Teagasc - Biodiversity and anti-listerial activity of surface microbial consortia from Limburger, Reblochon, Livarot, Tilsit and Gubbeen cheese | | | Biodiversity and anti-listerial activity of surface microbial consortia from Limburger, Reblochon, Livarot, Tilsit and Gubbeen cheese |
|
http://www.teagasc.org/research/dprc/smearcheese.htm
|
|
| |
| | Cycling Forums - reblochon cheese |
| | Reblochon is traditional but in "Taste" David Rosengarten, noting that Reblochon can be difficult to | | | I'm not at all sure that the cheeses he mentions are any more common than Reblochon, and you might | | | combination of cheeses used came the closest to the Reblochon taste: 1 firmly packed cup of rindless |
|
http://www.cyclingforums.com/showthread/t-92257.html
|
|
| |
| | REBLOCHON-FORMAGGIO.IT |
| | Reblochon owes its existence to a farmer who, during the late Middle Ages, sought to conceal part of his milk production in order to lower the rent he had to pay the owners of the mountain pastures. | | | This he did by making the milk into cheese. | | | Produced around 200 communes spread across the dèpartments of Savoie and Haute-Savoie. |
|
http://www.formaggio.it/francia/reblochonE.htm
|
|
| |
| | Cold Bacon's The Other Other Side of the Moon |
| | This phenomenon is particularly true of Reblochon, which goes from “Why is this cheese $10/lb” to “Why is this cheese only $10/lb” after about 20 minutes ex-fridge. | | | Everybody knows that a good cheese must be equilibrated to room temperature in order to get the full effect. | | | Rich, full-bodied with thick tannins (achieves long finish by coating the mouth). |
|
http://www.coldbacon.com/cheese.html
|
|
| |
| | Cheese at BizRate - Compare Prices and Store Ratings |
| | Mascarpone Cheese, Parmesan Cheese, Cheddar Cheese, Clotted Cream, Edam Cheese, Havarti Cheese, French Or Brie Or Camenbert Or Gruyere, Holland Cheese, Bra, Ricotta Cheese, Cream Cheese, Mozzarella Cheese, Aged Cheese, Asiago Cheese, Brie, Reblochon Cheese, Parmigiano Reggiano, Dutch Food, Marscapone Cheese, Holland, Baby Swiss Cheese | | | Unique and gourmet gifts for family and friends, all here in one place. |
|
http://bizrate.com/buy/products__att277366--310426-,cat_id--16031100.html
|
|
| |
| | La Clusaz Dining |
| | Customers are given huge half-wheels of Reblochon cheese that are melted by an interesting contraption. | | | It is a small, cozy pizzeria that also serves regional specialties and Reblochon plates. | | | Le Grenier (450 32 36 06) is a very cozy, wooden place just around the corner from the church. |
|
http://skisnowboardeurope.com/laclusaz/dining.html
|
|
| |
| | Reblochon |
| | The Reblochon cheese made today is packaged on a thin sheet of spruce wood. | | | There are two different types: farmer's reblochon (green disc) or dairy reblochon (red disc). | | | It still has the same delicate taste and fine nutty flavour. |
|
http://www.serrechevalier.org/cheese/Reblochon-cheese.htm
|
|
| |
| | Reblochon |
| | Current Page: Gourmet Food Store > Crackers > Reblochon (Item 343) | | | Current Page: Gourmet Food Store > Crackers > Reblochon |
|
http://www.buygourmetfoods.com/c/Crackers/Reblochon-B000121AL0.htm
|
|
| |
| | La Clusaz : Engagement book summer 2004 |
| | A parade of floats, tableaux, activities, bread making, and folk dancesÂ
a day to celebrate our craftsmen and farmers and our famous Reblochon cheese, made late in the afternoon in a huge copper cauldron and eaten freshly molded. | | | Over 2000 spectators come every year to the green pastures of the Bossonnet to recapture a bit of the spirit of the olden days and to taste many Savoyard specialties. | | | This event will gather young and old and will offer to all a special and magical event in the spirit of a festival. |
|
http://www.clusalp.com/news_en_6.html
|
|
| |
| | Waitrose.com recipes - Tartiflette - Recipe Search |
| | Remove from the oven, cover with foil and leave for 10-15 minutes before serving. | | | If you can't get hold of Reblochon, try using Crémier de Chaumes, Epoisses or even a mature Irish Ardrahan. |
|
http://www.waitrose.com/food_drink/recipes/RecipeSearch/Recipe/0211094-r01.asp
|
|
| |
| | iGourmet.com - Encyclopedia of Cheese |
| | Roquefort: The most famous blue-mold cheese in the world, authentic Roquefort comes from caves near the Spanish border and is made from sheep's milk. | | | Reblochon: From the French Alps, Reblochon is a semisoft, pale yellow, creamy cheese with a nutty flavor. | | | Reblochon is a dessert cheese that goes well with red wine. |
|
http://www.igourmet.com/st/encyclopedia.asp
|
|
| |
| | What is the square root of pi? |
| | From where the name derived from Reblochon manufactured with this milk trés rich in crême, from second draft. | | | Its fine and noisettée savour contrast sometimes with the strong odor of cellar which emerges from the reblochon. | | | Crémeux, the reblochon is often raised by herbaceous flavours. |
|
http://www.freerepublic.com/focus/f-news/586501/posts
|
|
| |
| | Reblochon - Wikipedia, the free encyclopedia |
| | Reblochon has a hazelnut taste which remains in mouth after having tasted its flexible and consistent paste. | | | 17,404 tons of Reblochon were produced in 2002. | | | This page was last modified 08:15, 21 Jun 2004. |
|
http://en.wikipedia.org/wiki/Reblochon
|
|
|
A cook's best friend