the.com/reblochon
A French cheese born from milking your cow twice to dodge the taxman.
means Reblochon is a soft, washed-rind cow's-milk cheese from the Alpine Savoie region of France, known for its creamy texture and nutty, slightly funky flavor.
from From the Savoyard dialect word *reblocher*, meaning roughly 'to pinch a cow's udder a second time.' In the medieval Alps, tenant farmers owed a tax based on how much milk their cows produced, so they would deliberately leave some milk in the udder during the official milking — then return afterward for a second, untaxed milking. This last drops were especially rich in cream, and the cheese made from it became known as reblochon. The verb traces back through Old French to the Latin *bloccare*, related to squeezing or pressing.
- name origin
- From Savoyard re-blocher, meaning to milk again
- tax dodge
- Farmers hid milk from landlords, churned the rest later
- raw rule
- Banned in the US for unpasteurized softness
- tartiflette star
- Melts into the iconic potato-bacon mountain dish
- red dot
- A casein disc marks the genuine farmhouse version
reblochon de savoie — protected designation of origin cheese from the french alps, produced since the 13th century in haute-savoie
tartiflette — french alpine gratin dish made with reblochon cheese, potatoes, and lardons, created in the 1980s in savoie