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Reblochon ((:ʁə.blɔ.ʃɔ̃)) is a French cheese from the Alps produced in the region of Savoy (departments of Savoie and Haute-Savoie) and has been granted the AOC title. Reblochon was first produced in the Thônes and Arly valleys, in the Aravis massif. Thônes remains the centre of Reblochon production; the cheeses are still made in the local cooperatives. Until 1964 Reblochon was also produced in Italian areas of the Alps. Subsequently the Italian cheese has been sold in declining quantities under such names as Rebruchon and Reblò alpino. == History == Reblochon derives from the word 'reblocher' which when literally translated means 'to pinch a cow's udder again'. This refers to the practice of holding back some of the milk from the first milking. During the 14th century, the landowners would tax the mountain farmers according to the amount of milk their herds produced. The farmers would therefore not fully milk the cows until after the landowner had measured the yield. The milk that remains is much richer, and was traditionally used by the dairymaids to make their own cheese. In the 16th century the cheese also became known as "fromage de dévotion" ''(devotional cheese)'' because it was offered to the Carthusian monks of the Thônes Valley by the farmers, in return for having their homesteads blessed. Raw-milk Reblochon has not been available in the United States since 2004 due to the enforcement of laws concerning the pasteurization of soft and semi-soft cheese. Delice du Jura, a pasteurized soft ripened cheese, is a close relative and a good substitute in the United States.〔(【引用サイトリンク】url=http://jjspw-cheese.posterous.com/le-delice-du-jura-in-the-style-of-reblechon )〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「reblochon」の詳細全文を読む スポンサード リンク
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