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Reblochon is a mild creamy cow's-milk cheese made in the mountains of Haute-Savoie, on the French-Italian border. It has a pinkish-orange rind. Its name is derived from the verb reblocher, ‘milk for a second time’: a residue of rich creamy milk was left in the cows' udders after their main milking, and when the overseer had knocked off work for the day, the cowherds would extract the last few drops to make cheese with.

Subjects: Cookery, Food, and Drink.

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