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Reblochon AOP , a French cheese born in Haute-Savoie
Haute-Savoie produced several thousand tons per year of Reblochon, a French cheese. La Clusaz (Haute-Savoie) is the birthplace of Reblochon, 3,000 tons are produced every year in twenty farms. A production, the ritual is immutable and starts with the first draft. In Donzel farm, we work with the family. At six o’clock, the youngest 23 years old, has 40 cows to milk and each provides 10 liters of milk. Then it was the turn of Marie-Louise’s mother, who will transform the raw milk into cheese...
Matured in the cellar for a month
The pieces are welded together, making Reblochon is halfway through. "we put on the Reblochon a small green plate that says Reblochon has been made on the farm," she says. The cheeses will then spend 24 hours in a salt water bath before being dried, moistened in carrot juice to make the crust and then refined in the cellar for a month. In Donzel is produced by 200 per day throughout the year.
See more on
http://www.francetvinfo.fr/culture/gastronomie/le-reblochon-un-grand-fromage-francais_842295.html
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