Chef Lippe's Préféré De Nos Montagnes - Reblochon. Jura, France

$27.00/1 each

Préféré De Nos Montagnes - Reblochon. Jura, France. $20.00 ½ wheel. Hand cut. Approximately 8oz. Weight may vary. The proverbial forbidden fruit. You cannot purchase “normal” Reblochon in the USA, due to an FDA rule that prohibits imports of unpasteurized cheese aged less than 6 months. So I moved to find the next best thing. A pasteurized version. I know it sucks, but if you love this cheese as much as I do it will have to do. You can melt your Reblochon onto grated potatoes, grilled meats, grilled sandwiches, or eat its creamy milky goodness, with notes of green straw, hazelnut and wild mushrooms right from your cheese board on a piece of rustic bread and wash it with your favorite brebage. It pairs well with wine, beer, vermouth, brandy and yes, tequila! As unbelievable as it might seem, I, like many French, eat it with a croissant, paired with a strong shot of espresso coffee. Originally from the Thônes and Arly valleys, in Savoy, France, our version Préféré De Nos Montagnes, comes from the Jura mountains. The origins of Reblochon date back to the 13th century, in the Alpine pastures of the Thônes valley, where it all started through acts of secret pilfering! At the time, land owners – often monks or nobles – exercised a “droit d’ociège” right over farmers who farmed the mountain pastures. This usage fee was collected once a year, and was based on the number of pots of milk produced by the herd in a day. The quantity of butter and cheese that could be produced from it was deducted from it. landowners would tax mountain farmers according to the amount of milk their herds produced. The farmers would therefore not fully milk the cows until after the landowner had measured the yield. The milk that remains is much richer, and was traditionally used by the dairymaids to make their own cheese. Reblochon therefore owes its name to this minor deceit, locally called “la Rebloche” in a patois dialect, with “Re-blocher” in French meaning to pinch the cow’s udder a second time.

Chef Lippe

Chef Lippe is a cheese affineur, a charcutier, former restaurateur pastaiolo. He has been aging cheese to perfection and purveying to clients since 2010. Chef Lippe chose Vero Beach as his home in 2016 seeking a less frenetic pace than South Florida. He crafts handmade fresh mozzarella with milk from Florida farms, cheese spreads, antipasto and his partner Rain hand stuffs large Spanish Queen olives with Italian blue cheese.