Cheese University (XVIII): Reblochon
by Ullrich
We owe today’s cheese to the shrewdness of French farmers who wanted to conceal the real amount of their milk production in order to reduce their tax burden. They did so at some point of time towards the end of the Middle Ages, transforming their milk into (easy-to-hide) small soft cheese discs that served as a source for minerals and fat during winter time up in the mountains. It took quite a while until this “hidden” cheese hit the markets, […]
Categories: Cheese University, France • Tags: Cheese, Food, France