What is the rebloche?
In the Middle Ages, the peasants had to pay the rents due to the owners.
The trick was to not milk all of the milk when collecting it and to "tuck in" the udder after the collector left.
As the milk at the end of the milking was always richer in cream, the small amount diverted gave…
We offer it in its farm version.
- Type of milk
- geographic origin
- Auvergne- Rhônes-Alpes
- Fine saffron yellow crust covered with white foam. The ivory yellow paste is smooth and supple.
- Has a slight more or less pronounced cellar smell, a delicate and velvety flavor with a nutty aftertaste.
- Woody smell, leather for the crust and butter, cream for the dough.
- type of milk
- raw milk
- little pronounced
- 5 to 7 weeks