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Cheese from France, Savoie
Whole raw cow milk is set with calf rennet at 30–35 °C within a day of milking, cut to grains the size of wheat or maize, and pressed under a weight in small moulds. After salting, the cheese dries in a warm room where it is washed, then ripens in a cool cave until its thin yellow rind is covered with a short white bloom of Geotrichum.
| Whole raw cow milk | From two milkings at least 8 h apart; nothing added or removed, no heat treatment[cdc-reb2020] |
| Calf rennet | Traditional or commercial rennet from the stomach of unweaned calves[cdc-reb2020] |
| Lactic starter (grand levain)At most 2 % in dairies, 0.5 % on farms | Selected cultures from a list kept by the producers' group[cdc-reb2020] |
| Selected fungal cultures for the rind | [cdc-reb2020] |
| Fine salt or brine | [cdc-reb2020] |
| Carotene (E160a) or annatto (E160b), optional | Rind colour only; colouring the paste is banned[cdc-reb2020] |
| Starter | lactic starter (grand levain) plus selected fungal cultures |
Total time across the recorded steps: 1.7 h – 1.8 h
What changes: Starting material: whole raw cow milk, used within a day of milking
Output: whole raw milk.
Microbes at work in this step
raw-milk flora
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Whole raw cow milk is set with calf rennet at 30–35 °C within a day of milking, cut to grains the size of wheat or maize, and pressed under a weight in small moulds. After salting, the cheese dries in a warm room where it is washed, then ripens in a cool cave until its thin yellow rind is covered with a short white bloom of Geotrichum. Made in 7 steps over 1.7 h – 1.8 h. The longest step, mould and press, takes at least 1.5 h (Ministère de l'agriculture 2020). Lactic starter bacteria; Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in a Reblochon-style study and Geotrichum candidum, which the specification credits with the white bloom on the rind; in a pasteurised-milk Reblochon-style cheese it was the most active microbe on the rind do most of the fermenting.
| Main step | at least 1.5 hSet[cdc-reb2020] | Mould and press |
|---|---|---|
| Temperature | up to 10 °CSet[cdc-reb2020] | Use the milk raw within a day |
Reblochon is made from whole raw milk within 24 hours of milking, and farm cheese is made twice a day straight after milking with no chilling. It is pressed under 1.5–2 kg per cheese, washed while drying, and ripened under a white Geotrichum bloom rather than a sticky red smear.
The milk is raw by rule; the specification bans any pasteuriser, thermiser or microfilter in the workshop. The cheese is ripened to at least day 16, or day 18 if packed, well under 60 days. Jones and colleagues (2019) report that two outbreaks of haemolytic uraemic syndrome in France in 2018 were linked to eating Reblochon. The US FDA says ageing raw-milk cheese for 60 days may not eliminate or adequately reduce E. coli O157:H7 and Salmonella, and Listeria may grow in some cheeses while they age. The US CDC says people at higher risk of Listeria infection, including pregnant women, people 65 or older and people with weak immunity, should avoid cheese made from raw milk unless it is heated to 165 °F (74 °C) or until steaming hot.
Every number is labelled with how it is known. How this atlas is made
The specification says the name comes from the word Reblâche, "to milk a second time". The specification says the practice was common from the 13th century. A farmer who rented an alp paid the owner a fee, the cows were not milked out when the owner measured the milk, and the second milking gave a little rich, creamy milk that went into small cheeses. Ripening began on the alp farm and later moved to affineurs in the valleys, and trade in Reblochon grew in the 19th century. It was registered as a PDO on 21 June 1996 (Regulation (EC) No 1107/96).
