📝 About This Recipe
Hailing from the lush Aravis valley in the French Alps, Reblochon is a celebrated 'twice-milked' cheese known for its velvety, saffron-colored rind and supple, ivory paste. This recipe captures the essence of the mountains, delivering a nutty, buttery flavor profile with a distinctive earthy aroma. Perfecting this cheese is a journey into the heart of traditional affinage, resulting in a decadent wheel that melts beautifully in a classic Tartiflette.
🥗 Ingredients
The Milk Base
- 2 gallons Whole Cow's Milk (Non-homogenized is best; avoid ultra-pasteurized)
- 1 cup Heavy Cream (Optional, for added richness)
Cultures and Coagulants
- 1/4 teaspoon Mesophilic Starter Culture (MA 11 or similar) (Provides the buttery base notes)
- 1/16 teaspoon Brevibacterium linens (The 'red smear' culture for the rind)
- 1/16 teaspoon Geotrichum candidum (Helps establish the rind structure)
- 1/2 teaspoon Liquid Animal Rennet (Diluted in 1/4 cup cool, non-chlorinated water)
- 1/2 teaspoon Calcium Chloride (Diluted in 1/4 cup cool water; essential for pasteurized milk)
Brining and Rind Care
- 2 cups Non-iodized Sea Salt (For the brine bath)
- 1/2 gallon Cool Water (For the brine)
- 1 tablespoon Additional Sea Salt (For periodic rind washing)
👨🍳 Instructions
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1
Slowly heat the milk and cream in a large heavy-bottomed pot to 90°F (32°C), stirring gently to ensure even heating.
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2
Sprinkle the Mesophilic culture, B. linens, and G. candidum over the surface of the milk. Let rehydrate for 2 minutes, then stir in using an up-and-down motion. Cover and let ripen for 45 minutes.
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3
Stir in the diluted calcium chloride. Then, add the diluted rennet and stir for exactly 1 minute. Cover and let sit undisturbed for 30-40 minutes until a 'clean break' is achieved (the curd should split cleanly when lifted with a knife).
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4
Cut the curd into 1/2-inch cubes using a long knife. Let the curds rest for 5 minutes to firm up (healing).
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5
Gently stir the curds for 15 minutes, maintaining the temperature at 90°F. The curds should look like soft, rounded pillows.
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6
Allow the curds to settle to the bottom of the pot for 5 minutes. Remove about 20% of the whey to expose the curds.
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7
Line two Reblochon molds with cheesecloth and carefully ladle the curds into the molds. Do not press yet; let them drain naturally.
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8
Place a follower (lid) on the molds and apply a light weight (about 5 lbs) for 30 minutes. Flip the cheese, re-wrap in cheesecloth, and press with 10 lbs for another 6-8 hours at room temperature.
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9
Remove the cheese from the molds. Prepare a saturated brine by mixing the 2 cups of salt with 1/2 gallon of water. Soak the wheels in the brine for 1.5 hours per pound, flipping halfway through.
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10
Remove from brine and pat dry. Place the wheels on a ripening mat in a 'cheese cave' (or a plastic box) maintained at 55°F (13°C) and 90% humidity.
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11
After 4 days, begin washing the rind every other day with a light brine (1 tsp salt in 1 cup water). Use a clean cloth to gently wipe the surface, which encourages the B. linens to grow.
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12
Flip the cheese daily. After 3 weeks, a thin, orange-pink rind should form. At this point, wrap the cheese in breathable parchment or specialty cheese paper.
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13
Move the wrapped cheese to a colder refrigerator (around 40°F) for another 3-4 weeks to allow the interior to soften and develop its signature 'stinky' but sweet aroma.
💡 Chef's Tips
Always use non-chlorinated water, as chlorine can kill the delicate cultures needed for the rind. If you see blue or green mold, gently wipe it off with a cloth dipped in a strong salt-vinegar solution. Maintaining high humidity is crucial; if using a plastic box, keep the lid slightly ajar to allow for some gas exchange. Reblochon is ready when the center feels soft and yielding to thumb pressure through the paper. For the most authentic flavor, use the freshest raw milk available if your local laws permit.
🍽️ Serving Suggestions
Serve at room temperature with a crusty baguette and cornichons. Pair with a crisp white wine from the Savoie region, such as an Apremont or Roussette. Use as the star ingredient in a 'Tartiflette'—a decadent bake of potatoes, bacon, and onions. Complement the nutty flavors with slices of fresh Granny Smith apples or dried apricots. Enjoy alongside a glass of dry hard cider to cut through the rich, creamy paste.