Reblochon

Name

Reblochon

Définition

The reblochon is a cheese with whole and raw cow's milk. It is a cheese of protected designation of origin. Dough slightly pressed, obtained by coagulation essentially rennet. Region of production: Rhône-Alpes (Savoy and Haute-Savoie.)

Rate of fat

Material dries in of product gr / cheese superior or equal to 45 %.

Fat in % of the material dries superior or equal to 45 %.

Forms

Flat cylinder.

Dimensions

Diameter : 14 cm.

Height : 3.5 cm.

Weight

From  450 to 550 gr.

Technological peculiarities

Homogeneous, little firm, slightly salted dough. Crust washed by orangy yellow color. Maturation: 15 days minimum.

Appelation of origin

Decree of April 22nd, 1976.