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Cheese from France, Savoie
Whole raw cow milk is set with calf rennet at 30–35 °C within a day of milking, cut to grains the size of wheat or maize, and pressed lightly in small moulds. After salting, the cheese dries in a warm room where it is washed once, then ripens in a cool cave until its thin yellow rind is covered with a short white bloom of Geotrichum. Made in 7 steps over 21 days. The longest step, ripen in the cave, takes at least 16 days (INAO 2010) and runs at 10–15 °C (INAO 2010). Lactic starter bacteria; Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in a Reblochon-style study and Geotrichum candidum, the white bloom on the rind and the most active microbe in a Reblochon-style rind do most of the fermenting.
| Main step | at least 16 daysSet[inao-cdc] | Ripen in the cave |
|---|---|---|
| Temperature | 10–15 °CSet[inao-cdc] | Ripen in the cave |
| Whole raw cow milk · From two milkings at least 8 h apart; nothing added or removed, no heat treatment[inao-cdc] | |
| Calf rennet · Traditional or commercial rennet from the stomach of unweaned calves[inao-cdc] | |
| At most 2 % in dairies, 0.5 % on farms | Lactic starter (grand levain) · Selected cultures from a list kept by the producers' group[inao-cdc] |
| Selected fungal cultures for the rind[inao-cdc] | |
| Fine salt or brine[inao-cdc] | |
| Carotene (E160a) or annatto (E160b), optional · Rind colour only; colouring the paste is banned[inao-cdc] | |
| Starter | lactic starter (grand levain) plus selected fungal cultures |
Total time across the recorded steps: 21 days
What changes: Starting material: whole raw cow milk, used within a day of milking
Output: whole raw milk.
Microbes at work in this step
raw-milk flora
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Reblochon is made from whole raw milk within 24 hours of milking, and farm cheese is made twice a day straight after milking with no chilling. It is pressed only lightly under a small weight, washed once while drying, and ripened under a white Geotrichum bloom rather than a sticky red smear.
The milk is raw by rule; the specification bans any pasteuriser, thermiser or microfilter in the workshop.
Every number is labelled with how it is known. How this atlas is made
