Reblochon style Douceur du Jura
Reblochon AOC is a semi-soft, washed-rind and smear-ripened mountain cheese that originated at the heart of the massif des Aravis, in the Thônes region of Haute-Savoie in France. The cheese was decreed as an AOC cheese in 1958 and therefore is subject to follow strict rules and regulations. It is a lightly pressed, uncooked cheese made from full-cream unpasteurized milk. Thirteenth-century fables tell of Savoie herdsmen who carried out an incomplete milking of the cows to reduce their 'taxable' production of milk. After the rent was paid to the landowners, they went back to 'remilk' (reblocher) the cows. The second milking of cows yielded milk that was rich in fat, and was used to make Reblochon.