Rebluson

On the opposite side of the Alps, in Savoie, produces a similar cheese called Reblochon: the name of both comes from the French verb reblocher, "rimungere" because of habit by herdsmen to milk the cows only partially in the presence of master to whom he had to deliver the milk. Subsequently, the milk obtained from a second milking, producing small formaggelle like these.

Organoleptic characteristics

Aspect and texture
yellow paste clear, compact look, reddish crust more or less clear depending on age
Taste
delicate with notes of milk, hay more intense if mature
Serving suggestions
Medium-bodied red wines. Fresh fruit (pear Passacrassana). Black rye bread, porridge

Technical characteristics

Milk
pasteurized whole
Production method
artisanal
Paste
pressed
Salting
dry
Ripening
50 days minimum
Production period
all over the year
Fats
45% Mgss
Weight
500 g
Dimensions
diameter 10-15 cm, h. 3-4
Producers
Farmers in the Valle Susa area (Piedmont)
Whole cheese code
n.d.
Cutted cheese code
n.d.

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