- Country of Origin: Switzerland
- Region: Jura
- Milk Type: Raw cow
- Style: Washed rind
- Flavor profile: Rich and creamy with a washed rind funk.
- Quantity: 1.5#
- Availability: Year round
The creation myth of Reblochon is that in the Middle-Ages, farmers in the mountains of Haute Savoie used to pay their taxes with part of their milk production. So, they did not fully milk their cows to lower their level of production. Once the tax officers came to measure the milk produced and left, the farmers went back to milk the cows again. The milk they got was much richer and was used to make Reblochon!
Both the Swiss and the French make Reblochon. It is aged in cellars or caves in the mountains, turned every two days and washed with whey in order to speed the aging process. There are sheep and cow reblochon. Kuntener is a Swiss reblochon-style cheese made from cow’s milk. The texture of Kuntener is deliciously runny and gooey, though it is still elastic and tacky like a ripe camembert. This is another cheese expertly aged by Rolf Beeler.
Tasting notes: This cheese has an assertive milk flavor. The aromas are strong, but not overpowering, think fresh plowed spring pasture.