Reblochon, a semi-hard, washed-rind cheese from the Haute-Savoie region of the French Alps, is renowned for its nutty, creamy flavor and smooth texture. It’s a staple ingredient in traditional Savoyard dishes like tartiflette and holds a special place in the hearts (and stomachs) of cheese lovers worldwide. But for those residing in the United States, the question lingers: can you actually get authentic Reblochon in the US? The answer, unfortunately, is complicated and requires a deeper dive into import regulations, cheese production, and labeling laws.
The Reblochon Conundrum: Import Restrictions and Pasteurization
The primary hurdle in importing authentic Reblochon to the US stems from strict FDA regulations concerning raw milk cheeses. US law generally prohibits the sale of raw milk cheeses aged less than 60 days. Authentic Reblochon is traditionally made with raw cow’s milk and aged for a relatively short period, typically between 15 days and 6 weeks. This aging process often falls short of the 60-day requirement, automatically barring its entry into the US market.
Furthermore, the FDA’s regulations are primarily concerned with preventing the spread of harmful bacteria that can thrive in raw milk. The aging process is crucial in reducing these risks, but the FDA maintains a cautious approach to protecting public health. This understandably restricts the availability of many European cheeses that rely on raw milk for their distinctive flavor profiles and traditional production methods.
Pasteurized Alternatives and the “Reblochon-Style” Cheese
While importing authentic, raw milk Reblochon is difficult, there is a glimmer of hope. Some producers have adapted to the US market by creating pasteurized versions of Reblochon. Pasteurization involves heating the milk to a specific temperature to kill potentially harmful bacteria. While it ensures safety, it can also affect the flavor and texture of the final product.
These pasteurized versions are often labeled as “Reblochon-style” cheese to distinguish them from the traditional raw milk variety. While they may not perfectly replicate the authentic experience, they offer a reasonable substitute for those seeking the characteristic nutty and creamy notes of Reblochon.
Another alternative is to search for domestically produced cheese that aims to emulate the flavor and texture of Reblochon. Certain artisan cheesemakers in the US are exploring techniques and recipes inspired by European traditions, resulting in cheeses that share similarities with Reblochon without being an exact replica.
Navigating the US Cheese Market: Finding Reblochon-Inspired Cheeses
Finding a Reblochon-style cheese in the US requires some diligence and a keen eye. Here’s what to look for:
- Specialty Cheese Shops: Your best bet is to visit well-stocked specialty cheese shops. These stores often carry a wider selection of imported and domestic cheeses and are more likely to carry pasteurized Reblochon or Reblochon-inspired cheeses.
- Online Retailers: Several online retailers specialize in importing and selling gourmet foods, including cheese. Be sure to carefully review the product description to confirm whether the cheese is made with raw or pasteurized milk.
- Farmers’ Markets: Some artisan cheesemakers sell their products directly at farmers’ markets. Inquire about their cheese-making process and whether they offer any varieties similar to Reblochon.
When examining cheese labels, pay close attention to the following:
- Milk Type: Look for “pasteurized” or “raw” milk on the label. If it doesn’t specify, it’s likely pasteurized.
- Origin: Check if the cheese is imported from France or produced domestically.
- Description: Look for keywords like “Alpine-style,” “washed-rind,” or “nutty flavor,” which may indicate a cheese similar to Reblochon.
Remember, even a pasteurized “Reblochon-style” cheese can still be a delicious addition to your culinary endeavors. It can provide a comparable experience in dishes like tartiflette, though purists might argue that the flavor is not identical to the raw milk original.
Reblochon and Tartiflette: A Culinary Connection
Reblochon is intrinsically linked to tartiflette, a hearty and comforting dish from the Savoy region. Tartiflette features potatoes, bacon (lardons), onions, and, of course, Reblochon cheese. The cheese is melted over the other ingredients, creating a rich and flavorful casserole perfect for cold weather.
The availability of Reblochon (or a suitable substitute) is critical for making an authentic-tasting tartiflette. While other cheeses can be used, the unique flavor profile of Reblochon contributes significantly to the dish’s distinct character. When using a Reblochon-style cheese, consider adding a touch of nutmeg or white wine to enhance the flavor and approximate the nuances of the raw milk version.
Adapting Tartiflette for the American Kitchen
Making tartiflette in the US is entirely possible, even without access to authentic Reblochon. Here are some tips for adapting the recipe:
- Choose a Good Substitute: Opt for a creamy, washed-rind cheese with a nutty flavor. Fontina, Raclette, or even a mild Gruyère can work well.
- Enhance the Flavor: If using a milder cheese, consider adding a splash of dry white wine or a pinch of nutmeg to deepen the flavor.
- Source Quality Ingredients: Use high-quality potatoes, bacon, and onions to elevate the dish.
- Experiment with Variations: Feel free to add other ingredients, such as mushrooms or garlic, to customize the tartiflette to your liking.
By following these tips, you can create a delicious and satisfying tartiflette that captures the essence of the original dish, even with readily available ingredients.
The Future of Reblochon in the US: Hope for Cheese Lovers?
While the current regulations pose a significant challenge, there is reason to believe that the availability of authentic Reblochon in the US may improve in the future. Ongoing discussions between the US and European governments regarding food safety and import regulations could potentially lead to changes in the rules governing raw milk cheeses.
Increased consumer demand for authentic European cheeses may also incentivize US cheesemakers to explore traditional techniques and create domestic versions that closely mimic Reblochon. Furthermore, advancements in cheese-making technology could potentially mitigate the risks associated with raw milk cheeses, making them more acceptable to regulatory agencies.
Until then, cheese enthusiasts in the US must rely on pasteurized alternatives, Reblochon-style cheeses, and the ingenuity of domestic cheesemakers to satisfy their cravings for this beloved Alpine cheese. The quest for authentic Reblochon may be a challenging one, but the journey is well worth it for those who appreciate the rich and complex flavors of artisanal cheese.
Ultimately, while you might not find the exact same raw milk Reblochon that graces tables in France, the spirit of Reblochon lives on in the US through its pasteurized counterparts and the creative efforts of American cheesemakers. Keep searching, keep exploring, and keep enjoying the wonderful world of cheese!
Why is it so difficult to find authentic Reblochon cheese in the United States?
Authentic Reblochon cheese, produced in the French Alps, is traditionally made from raw milk. The United States has strict regulations regarding the importation of raw milk cheeses, primarily due to concerns about potential health risks associated with bacteria. These regulations often prevent cheeses like Reblochon, which hasn’t been aged long enough to meet the FDA’s requirements for raw milk cheese, from being legally imported and sold in the US market.
Furthermore, the “Appellation d’Origine Protégée” (AOP) status of Reblochon further complicates matters. This designation guarantees that the cheese is produced in a specific geographic area and according to traditional methods. Importing a cheese that claims to be Reblochon, but doesn’t adhere to the AOP standards, could face legal challenges. This often leads importers to avoid the cheese altogether, preferring to offer alternative options that meet US regulations more easily.
Is there a pasteurized version of Reblochon available in the US?
While the legally imported and sold Reblochon in the US will likely be pasteurized, it’s important to understand the nuances. The pasteurization process significantly alters the flavor profile and texture of the cheese compared to its raw milk counterpart. Many cheese enthusiasts argue that the pasteurized version lacks the characteristic complexity and earthy notes that make authentic Reblochon so highly regarded.
However, some importers may offer pasteurized versions that attempt to mimic the original Reblochon. These alternatives may be made using similar cheesemaking techniques and cultures, but the fundamental difference in the milk impacts the final product. While not the “real” Reblochon, they can offer a taste experience somewhat reminiscent of the authentic Alpine cheese and provide an alternative option for consumers within US regulations.
What are some legal alternatives to Reblochon that I can find in US cheese shops?
Several cheeses available in the US offer a similar flavor profile and texture to Reblochon, making them good alternatives. Look for soft, washed-rind cheeses with a creamy interior and a slightly pungent aroma. Some examples include Taleggio, Epoisses (though often stronger in flavor), and certain American-made washed-rind cheeses inspired by European styles.
Another option is to seek out smaller, artisan cheesemakers within the US who are experimenting with similar cheesemaking techniques. They may produce cheeses with characteristics similar to Reblochon, although they likely won’t be labeled as such due to geographical protections. Visiting local farmer’s markets or specialty cheese shops is a great way to discover these hidden gems.
What is “Farmstead” Reblochon and can I get it in the US?
“Farmstead” Reblochon refers to cheese made directly on the farm where the cows are raised and milked. This implies a closer connection between the animal, the land, and the final product. In Europe, Farmstead Reblochon is highly prized for its unique character and often superior quality.
Due to import restrictions, the chances of finding genuine Farmstead Reblochon from the French Alps in the US are extremely slim. Even if a cheese claims to be “Farmstead” Reblochon, it’s essential to verify its authenticity and legality. It’s far more likely that any cheese labeled as such within the US is an American-made product attempting to emulate the Farmstead style, rather than a direct import.
Why is raw milk cheese aging so important for safe consumption?
The aging process in raw milk cheese plays a crucial role in reducing the risk of harmful bacteria. During aging, beneficial bacteria and enzymes break down the lactose and proteins in the milk, creating an environment that is less hospitable to pathogens. The longer the cheese ages, the more the undesirable bacteria naturally die off.
Furthermore, the lower moisture content in aged cheeses also inhibits bacterial growth. The specific aging requirements for raw milk cheeses, as dictated by regulations, are designed to ensure that the final product is safe for consumption. These regulations are in place to protect consumers from potential health risks associated with raw milk products.
How can I verify the authenticity of a cheese claiming to be Reblochon?
Authentic Reblochon will have the “AOP” (Appellation d’Origine Protégée) seal clearly displayed on its label. This seal guarantees that the cheese was produced in the designated region of the French Alps and adheres to specific production standards. Look closely at the label for this mark, as it’s the primary indicator of authenticity.
Beyond the AOP seal, examine the cheese’s packaging and provenance carefully. Authentic Reblochon will typically include details about the producer, the region, and the milk source. Be wary of cheeses that lack this information or that have vague or ambiguous labeling. Purchasing from reputable cheese shops and importers is another way to increase the chances of obtaining an authentic product, or a high-quality alternative.
What is “Reblochon Fermier” and how does it differ from regular Reblochon?
“Reblochon Fermier” is a type of Reblochon that is made directly on the farm using milk exclusively from the farm’s own cows. The term “Fermier” signifies a commitment to artisanal production and a direct connection to the land. It suggests a higher level of control and attention to detail throughout the cheesemaking process.
The main difference lies in the scale and origin of the milk. Regular Reblochon can be made using milk from multiple farms within the designated AOP region, whereas Reblochon Fermier is solely made with milk from the farm that produces the cheese. This often results in a more unique and nuanced flavor profile that reflects the specific terroir of the farm. Finding “Reblochon Fermier” in the US is even more difficult than finding regular Reblochon due to the stringent import regulations.