We
make our farmhouse Reblochon Fermier
twice a day. Immediately after milking,
the full-cream untreated milk is poured
into a vat and gently heated to induce
curdling. Then we spend a good twenty
minutes "cutting" the curds
before moulding and pressing by hand
in moulds covered with muslin cheesecloth. |
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The
cheeses are turned once and a green
casein label is placed on the top to
identify it as a farmhouse-made Reblochon
Fermier. A stainless steel weight is
placed on the cheese to allow all the
whey to drain off. At the following
milking, the Reblochons are removed
from their moulds and salted. |
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They
are then left to dry on racks made of
epicea wood for between five to six
days, turned once a day, then rinsed
and stored in a cellar for a fortnight
before being brought to market. |
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