Best Rhônalpin Semi-hard Cheese Types
Reblochon is a semi-hard, pressed cheese with a weight of about 500 grams, made from unpasteurized cow's milk that must ripen for at least 15 days in the departments of Savoie and Haute-Savoie in France. According to an old tale, it exists because a farmer made the milk into cheese to hide a part of his milk production in order to lower his "milk taxes" that he paid to the pasture's owners.
Reblochon has a yellow to orange rind with an ivory body inside. Its rind is edible, and the taste of the cheese is nutty and slightly fruity. The smell is intense and reminiscent of cellars in which it has matured. It melts well and tastes great on baked potatoes.
THE BEST Reblochon Cheeses
Tome des Bauges is a semi-hard cheese made from unpasteurized cow's milk, either whole or semi-skimmed, produced in the mountainous Savoie region in France since the 17th century. Since the cows from the area (the Tarine, Abondance and Montbeliarde breed) feed exclusively on grass and hay, Tome des Bauges has a woody, earthy aroma and a full taste of mushrooms, grass, cream and butter.
It is pressed, salted and matured for at least five weeks before it is ready for consumption and develops its characteristic fuzzy brown mold, often called 'cat hair'. Pair this yellow cheese with light white wines or sliced pears which perfectly match its flavors.
Abondance is a semi-cooked, pressed cheese made with unpasteurized milk from the Abondance, Montbéliarde, and Tarine cow breeds. Easily recognizable by the concave edge of its orange-brown rind, Abondance is much smaller than other similar cooked cheeses and must mature for at least 100 days.
It has a very soft paste and melts in the mouth, while the flavor is slightly bitter, reminiscent of fresh lemons and warm spices. This cheese is best paired with a glass of dry white wine and it's typically served with apples and pickles, but it can also be used in fondues.
THE BEST Abondance Cheeses
Beaumont is a French cheese that is produced in the Rhône-Alpes region. It is made with raw cow's milk, and underneath its washed rind there is a creamy and smooth texture of the body with numerous little eyes. The flavor of Beaumont is mild, nutty, and rich, with a hint of earthiness.
The cheese matures for 6 months, and it is then ready for consumption. It is recommended to pair it with light and fruity red wines and full-bodied red wines.
Fourme de Montbrison is an unpressed and salted soft cheese made from cow's milk in the Loire and Puy-de-Dôme regions in France. On the inside, there are blue mouldy veins dispersed throughout the body, with a mild, rustic taste reminiscent of mushrooms and nuts, and a creamy, firm texture.
The color of the body is pale yellow. It is naturally aged in caves for at least 28 days, but the maturation process can be prolonged for up to 5 months. Although it is a tall cheese, it is recommended to cut it in horizontal slices instead of wedges.
Pair with
THE BEST Fourme de Montbrison Cheeses
Brezain is a semi-hard raclette-style French cheese made from pasteurized cow's milk. The cheese is produced in the region of Haute-Savoie, where it must mature for at least 5 months. Its name is derived from the word braise, which means embers, referring to the method of smoking the cheese over beech and juniper wood, giving it a visually attractive amber color and a unique flavor.
Brezain has a creamy texture, while the flavors are nutty, smoky, and caramel-like. It's recommended to melt it over potatoes, use it for fondues, sandwiches, or as a pizza topping. Pair it with Pinot Noir or a glass of craft beer.
Persillé de Tignes is a French cheese hailing from Rhone-Alpes. The cheese is made from raw goat's milk (sometimes with the addition of cow milk) and ages from 2 to 6 months. The rind is mustard-colored as a result of the goats grazing on sulphurous soil.
On the inside, there is blue and green mold that appears naturally. When young, the cheese develops goaty aromas and a slightly salty and acidic flavor, while the mature versions are drier and have a more rustic, spicy flavor with hints of pepper and mushrooms.
Although it was originally made with goat's milk, Tomme de Romans is nowadays almost always made with pasteurized cow's milk. This creamy-textured cheese is traditionally sold in wooden trays that are lined with straw. Because of that, the cheese has a grassy, slightly sour flavor with a subtle nutty finish.
The aromas are sweet and grassy, with hints of the cellars in which it has matured for at least 10 days. Tomme de Romans' fat content ranges from 45-50%.
Best Rhônalpin Semi-hard Cheeses
Tomme de Chèvre Cave Rousseau is a semi-hard goat cheese hailing from France, particularly known for its rich flavor and creamy texture. This cheese is characterized by its rustic, natural rind, which is often adorned with a delicate layer of ash.
The interior boasts a pale, creamy color with a slightly crumbly texture that becomes increasingly supple as it ages.
AWARDS
World Cheese Awards - Super Gold
2022, 2021
World Cheese Awards - Gold
2022
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