Marc Veyrat – Part IV /Reblochon/

When I think of Marc’s cuisine, I think of Attica’s chef Ben Shewry from Australia. The simplicity and respect for mother nature is obvious and by digging deeper into nature we eventually discover more purity.

The one thing about Savoie is the milk, butter and cheese, and there is no Savoie without reblochon. The signature cheese derives its name from the literal translation which means ‘to pinch a cow’s udder again’.

This practice refers to the holding back some of the milk from the first milking. During the 14th century, the landowners would tax the 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 remained was much richer and used by the dairy-maids to make their own cheese.

Pictured below is Marc’s fine and thin tarte of reblochon which is unusually light. He prefers to keep it very thin and soft crusted.

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Categories: Life Cycles

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