Tax evasion is an old phenomenon, as evidenced by the tasty Reblochon that has been made since the Middle Ages in the (Haut) Savoie, the beautiful part of the French Alps with a view of Mont Blanc. At the time, it was customary for a portion of the milk to be given to the landowners and/or taxed based on the amount of this milk. To keep this payment as low as possible, the farmers did not completely empty the udder, and after the inspection had taken place, the rest was milked, called "re-blocher" (re-milked) in the local dialect. This milk is and was therefore fuller and creamier and a perfect base for the Reblochon. The Reblochon is based on the full raw milk of the Abondance, Montbeliarde, and Tarine cows, and after curdling, it is placed in a cloth-lined mold, salted, and the cheese then ripens for at least 3 weeks on wooden planks at a temperature of 15 degrees. During ripening, the cheeses are regularly turned and washed, resulting in an orange-yellow rind with a light velvety white mold. The creamy cheese is resilient with small eyes and the taste is mild and creamy with a hint of hazelnut. Cheese dairy Bouchet from the village of Beaumont just below Geneva is one of the better cooperative cheese makers that has won several awards with their artisanal Reblochon. Summer is a perfect period for this cheese, full grassy alpine meadows provide the rich milk that forms the basis of this creamy alpine cheese. A delicious cheese for a cheese platter or to be used in the local specialty Tartiflette, a potato gratin with onion and bacon topped with a whole gratinated Reblochon.
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