The fight against taxes - Reblochon cheese.

You may ask: what does taxes have to do with it? – but everything has its time... Reblochon is a French uncooked cheese. It is made from cow's milk. Just like its equally famous neighbor Beaufort, Reblochon is produced in Savoie, the “cheese-making” province of France. Production in other regions of France, and even more so in other countries, is strictly prohibited by the brand and mark of protected origin.

The first mention of Reblochon dates back to the distant 13th century. It was invented by peasants, and the name came from their tricks with the feudal lords. In order to avoid paying taxes in full, farmers did not milk their cows completely. And after the feudal lords left the village, farmers milked their livestock.

This is where the name re-milking comes from - Re-blocher. Due to the second milk yield, the milk turns out to be fattier, and this results in a high degree of fat content in the finished cheese. It is for this reason that, despite its excellent taste, this dairy product is not the best choice for fitness and bodybuilding enthusiasts. So, our dear readers-bodybuilders, better lean on sports nutrition, and eat this culinary delight only on holidays, otherwise you risk subcutaneous fat, which you will subsequently have to burn off with copious sweat and blood on cardio machines...

Currently, for production it is customary to mix the milk of three breeds of cows:

1. Tarinsky breed.
2. Abondan breed.
3. Montbeliard breed.

A piece of product weighing 1 kg will require about ten liters of milk. Milk is produced in the morning and evening, and then heated in a copper container. After separating the curd mass, it is crushed and placed in molds under a press. After this, the cheese wheels are salted and left to mature in cool cellars. During this time it is turned over several times a week. You can determine readiness by the bright orange crust, on which a white coating appears. Which usually takes about a month.

The following types of cheese are distinguished according to their geographical location:

1. peasant with a green casein label. It is prepared from cow's milk from the highlands and the Ton Valley.
2. fruity with red casein label. It is prepared in Haute-Savoie.

Depending on the size, cheese is distinguished:

1. heads with a diameter of 14 centimeters and a weight of 450 grams.
2. heads with a diameter of 9 centimeters and a weight of 250 grams.

Reblochon cheese has a pasty consistency with a nutty aroma and a delicate, creamy taste. It is often served as a dessert, paired with bread and fruit. It goes great on toast and is also added to casseroles and soups. It is also perfectly compatible with tart wine, white or red. However, the French prefer white Savoyard wine Crepy or Roussette with Reblochon cheese.