Since the dawn of time, we have argued over the origin of Reblochon. Born in Haute-Savoie, that's for sure! Some would say that he was born in Thônes or Grand-Bornand. But we know very well that in reality, he was born at the Reposoir: Reblochon, that's ours *
to us, because yes, he is from our region
Everyone knows Reblochon. But did you know that he was born in Le Reposoir, in the Middle Ages?
At the time, the Carthusians, large landowners, demanded a fee from the peasants who rented their farms. To pay less rental, they defrauded by practicing an incomplete first milking then a second, clandestine, with milk very rich in cream.
Le Reblochon takes its name from this trickery, locally called "Rebloche". And if everyone has been talking about the origin of Reblochon for over 900 years, one thing is certain: whether it comes from Reposoir, Grand-Bornand or Thônes, Reblochon is really good!
Reblochons have the particularity of having a green or red disc. They are made from fully edible casein! This pastille guarantees the origin of Reblochon and allows its traceability. It contains the farm number and the production batch.
- Green pastille: farmer reblochon (milk from the same farm). The mention "Farmer Reblochon" is noted on the packaging.
- Red pellet: dairy reblochon (milk from several farms)
