Petit Reblochon

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 linens are 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.