Reblochon
Reblochon is a soft, French cheese that weighs between 1 and 2 pounds.
Enough rennet is added to fresh, whole milk at a temperature of about
80 F. to curdle it in 30 minutes. The curd is cut to the size of peas and
cooked to about 95 F. After the whey is removed, the curd is put into
molds
about 6 inches in diameter and 2 inches deep, and a 5-pound weight is put
on each. The cheeses are turned frequently, and they are salted after they
have been in the molds 12 hours. They are cured for 4 or 5 weeks in a
moist room at a temperature of about 60 F.
Brizecon cheese, which is made in Savoy, France, is similar to
Reblochon.
Analysis: Moisture, 53.2 percent; fat, 20.5 percent; protein, 19.3
percent;
and salt, 1.8 percent.
From USDA Agr. Handbook No.54, Cheese Varieties and Descriptions,
George P.Sanders, issued Dec. 1953
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