|Tourte de Pomme de Terre!|
|le bon reblochon|
Reblochon derives from the word 'reblocher' which when literally translated means 'to pinch a cow's udder again'. This refers to the practice of holding back some of the milk from the first milking. During the 14th century, the landowners would tax the mountain farmers according to the amount of milk their herds produced. The farmers would therefore not fully milk the cows until after the landowner had measured the yield. The milk that remains is much richer, and was traditionally used by the dairymaids to make their own cheese.
In the 16th century the cheese also became known as "fromage de dévotion" (devotional cheese) because it was offered to the Carthusian monks of the Thônes Valley by the farmers, in return for having their homesteads blessed.
Raw-milk Reblochon has not been available in the United States since 2004 due to the enforcement of laws concerning the pasteurization of soft and semi-soft cheese. Delice du Jura, a pasteurized soft ripened cheese is a close relative and a good substitute in the United States. The peak seasons for Reblochon is in the early summer and mid winter. So, one of the best things you can do with a
|Last nights Tartiflette|
|The proof is in the pudding, as they say...|
My tartiflette with fresh, undressed roquette on the side!
bon apetit, bien sur!