Petit Reblochon 230g
About This Cheese
The flavour is fresh, creamy and rich with lingering notes of nuts and a fresh stoney minerality to the rind. The flavour and aromas evoke images of verdant pastures and stone barns.
TypeSoft
Rennettraditional
RegionSavoie, France
ProducerReblochon Genans
Milkraw cow
RindPenicillium Candidum
€9.50
Story
This wonderful cheese has its origins in a form of tax evasion. Knowing that village-dwelling tax collectors were unlikely to be fully acquainted with agricultural practice, canny mountain farmers, who had to pay tax on all milk produced, would only partially milk their cows, leaving the rest of the milk in the beast. Satisfied that he had seen the animals milked before his very eyes, the taxman would move on to the next farm, where the trick would be repeated again. Once the coast was clear, a milking would take place. This second milking produced a thicker, richer milk that would then be used to make the small soft cheese eventually known as Reblochon – taking its name from the French verb reblocher, to pinch a cow’s udder again. Nowadays, The rind of this little disc shaped cheese is velvety pink. The Brevibacterium linensare veiled in a gentle bloom of candidum moulds. The paste is soft and almost liquid when ripe. The aroma will be familiar to anyone who has ever milked a happy, clean cow in a stone shed. The smell of this cheese evokes that place. The flavour is delicate with a sweet, rich creaminess and light nuttiness.
Goes Well With
Recipes
FAQs
Cheese should be unpacked and stored in a cool place, ideally around 5 degrees. Take out about an hour before serving, and allow to come to room temperature. Leaving cheese come up to room temperature (“to chambre”) allows it to develop a fuller, more aromatic flavour. Beware temperatures that are too warm (hot kitchen) and try and let the cheese come up to temperature in a relatively cool place like a cool pantry. Harder cheeses can need a little more time than softer ones.
Cheeses like cheddars that have more open texture pastes where the curd is not heavily compacted during the cheesemaking process can have occasional blue veining. Though this blueing is caused by unintentional rouge pencillium genus mould that has found its way into the cheese, it is often sought after for its contributing flavour.
Frequently, cheeses that start to grow mould while aging, in storage, or during transit can be salvaged and are safe to consume. In the case of blue/white mould that has begun to form, it can be scraped off with regular dinner knife or back of chef knife, and bloomy rind cheeses often begin to re-rind themselves on the cut surface which can just be cut off or eaten.
Spoiled cheese has some key indicators – if you get an ammonia/sour smell or taste then it goes in the bin.
Fresh, high moisture, young cheeses (think mozzarella/ricotta/mascarpone/cream cheese) that have mould growing should be discarded immediately.
Moulds that show up with black or reddish hue should be discarded.
Our primary aim is to provide delicious, quality, safe cheeses to our Sheridans customers however cheese is a living thing with an agenda of its own. If you believe your cheese (or other food item) has spoiled, please contact us immediate at online@sheridanscheesemongers.com for a replacement or refund.
Nutritional Information
| Per 100g | |
| Energy (kJ/ kcal) | 1319 / 318 |
| Fat (g) | 26 |
| of which saturated (g) | 17 |
| Carbohydrates (g) | 2 |
| of which sugars (g) | 0 |
| Proteins (g) | 20 |
| Salt (g) | 2 |
Ingredience, Allergens in Bold: Raw cow’s milk, Colour (annatto)
Ingredient , Allergens in bold: MILK, salt, lactic starters (MILK), animal rennet, coloring : E160b
