Reblochon Fermier AOP

Origin of the Product: The origin of the name of this cheese comes from the patois "re-blocher" which means to pinch the udders of cow a second time. In the past, farmers paid a tax in proportion to the volume of milk milked. The latter reduced their first draft in order to minimize their royalty. The milk from the second milking is scarce but richer in cream. This cheese is produced in the Massif des Aravis by Abondance, Tarine and Montbéliarde cows. Farmer Reblochon AOP is recognizable by its green pastille.

History of the Producer: After the war, Edouard Pochat was mobilized by the farmers of his region of the Aravis mountains to sell their cheeses. In 1919 he created his company to collect, refine, pack and deliver the production of Reblochons. For more than 100 years, farm producers have been delivering their milk and cheese to Pochat et fils, from generation to generation. They are renowned for their refining know-how. Farmer's Reblochon AOP is made twice a day with the milk of a single herd, by hand, and matured on a spruce board. This traditional production gives this farm cheese a unique flavor and a smooth texture.

Selection of Laëtitia Gaborit: Unmissable farm cheese, my son's favorite by far, which I bring back to him with every stay in Haute-Savoie. This small table cheese is perfectly suited to catering customers. It is smooth, its lactic side comes out with a slight animal taste. It is rare to find small farmer Reblochons AOP, I chose this format so that it is more easily present at the table because it is a plateau cheese.