Why Is Reblochon Cheese Illegal In The United States?
Reblochon cheese is not entirely illegal in the United States, but its raw milk version, made with milk that hasn’t been pasteurized, faces restrictions due to concerns about potential health risks associated with unpasteurized dairy products and specific importation regulations.
A Taste of the Alps: Introducing Reblochon
Reblochon, a semi-hard, washed-rind cheese hailing from the Haute-Savoie region of the French Alps, boasts a creamy texture and a distinctive nutty flavor that becomes more pronounced with age. This coveted cheese is a cornerstone of Alpine cuisine, notably featuring in the classic dish, Tartiflette, a comforting bake of potatoes, bacon, onions, and melted Reblochon. Its rich history, tied to the farming traditions of the region, further enhances its appeal.
Raw Milk vs. Pasteurized: Understanding the Divide
The central issue revolves around the use of raw milk. Pasteurization, a process of heating milk to kill harmful bacteria, is widely implemented in the dairy industry to ensure food safety. Raw milk, on the other hand, retains its natural enzymes and flavors, some of which are believed to contribute to a more complex and nuanced taste profile. However, this comes with an increased risk of harboring pathogens like E. coli, Salmonella, and Listeria, which can lead to serious illness.
The FDA’s Stance on Raw Milk Cheese
The Food and Drug Administration (FDA) regulates the production and sale of cheese in the United States. While some states permit the sale of raw milk cheese, strict regulations apply. A key rule dictates that raw milk cheese must be aged for at least 60 days at a temperature of 35°F (1.7°C) or higher. This aging process is believed to reduce the risk of harmful bacteria.
Importation Challenges for Reblochon
The FDA’s regulations pose challenges for importing Reblochon. Much of the traditionally produced Reblochon relies on raw milk and some varieties may not meet the 60-day aging requirement. Furthermore, inspection and certification processes can be complex and costly for foreign producers.
Reblochon Production: A Traditional Process
Understanding the traditional Reblochon-making process illuminates the reasons for the preference for raw milk.
- Milk Collection: The cheese is traditionally made from the second milking of Abondance, Montbéliarde, and Tarine cows. The “re-blochage,” meaning “to re-milk,” refers to the practice of farmers cleverly hiding some milk from tax collectors, who based levies on milk yields.
- Curdling: The raw milk is warmed and rennet is added to coagulate the milk into curds.
- Cutting and Stirring: The curds are cut and stirred to release whey.
- Molding: The curds are placed into molds and pressed gently.
- Salting: The cheese is brined in a salt solution.
- Aging: The cheese is aged in a cellar for several weeks, during which time it’s washed with brine to encourage the growth of B. linens, the bacteria responsible for the characteristic orange rind.
Reblochon Varieties: Meeting US Standards
Not all Reblochon is illegal in the US. Pasteurized versions of Reblochon cheese do exist and are imported into the United States. These varieties are made with pasteurized milk and meet the FDA’s requirements, offering a legal alternative for those seeking the taste of Reblochon without the raw milk risks.
The Flavor Debate: Raw Milk vs. Pasteurized
There is a well-documented debate among cheese enthusiasts about the flavor difference between raw and pasteurized milk cheeses. Proponents of raw milk cheese argue that pasteurization destroys beneficial enzymes and reduces the complexity of the flavor profile. They believe that raw milk Reblochon offers a richer, more nuanced taste that reflects the terroir of the Alpine region. However, pasteurized versions are generally considered to be safe and still retain some of the qualities of traditional Reblochon, although the flavor might be less intense.
Understanding Reblochon Grades
Reblochon comes in two main grades, reflecting different qualities and aging times:
| Grade | Description |
|---|---|
| Fermier | Made on the farm with milk from the farmer’s own cows. Highly prized. |
| Laitier | Made in a larger creamery with milk from multiple farms. More widely available. |
Consumer Considerations: Risk vs. Reward
Ultimately, the decision to consume raw milk cheese like Reblochon involves weighing the potential risks against the perceived rewards of a more flavorful and traditional product. Consumers should be aware of the potential health hazards and make informed choices based on their individual risk tolerance.
Frequently Asked Questions About Reblochon
Why is raw milk cheese considered risky?
Raw milk, unlike pasteurized milk, hasn’t been heated to a temperature high enough to kill harmful bacteria. These bacteria, such as E. coli, Salmonella, and Listeria, can cause foodborne illnesses, especially in vulnerable populations like pregnant women, young children, and individuals with weakened immune systems.
What are the symptoms of a foodborne illness from raw milk cheese?
Symptoms can vary depending on the specific bacteria involved but commonly include nausea, vomiting, diarrhea, abdominal cramps, and fever. In severe cases, foodborne illnesses can lead to hospitalization or even death.
Does aging cheese for 60 days completely eliminate the risk of harmful bacteria?
While the 60-day aging process reduces the risk of harmful bacteria, it doesn’t eliminate it entirely. Some bacteria can survive the aging process, although their numbers are typically significantly reduced. Proper storage and handling practices are also essential to minimize risk.
Can I buy raw milk Reblochon legally in any US state?
The legality of buying raw milk cheese varies by state. Some states allow the sale of raw milk cheese within their borders, while others have stricter regulations. It’s essential to check your local laws before attempting to purchase or consume raw milk Reblochon.
How can I identify pasteurized Reblochon cheese?
Pasteurized Reblochon cheese will be clearly labeled as such. Check the ingredient list for “pasteurized milk” or a similar indication. If the label doesn’t explicitly state that the milk is pasteurized, it’s safe to assume that it’s raw.
What does Reblochon taste like?
Reblochon has a distinctive nutty and herbaceous flavor with a creamy texture. It can be quite pungent, especially as it ages. The rind is often described as having an earthy aroma.
How should I store Reblochon cheese?
Reblochon cheese should be stored in the refrigerator, wrapped in cheese paper or parchment paper to allow it to breathe. Avoid storing it in plastic wrap, as this can trap moisture and lead to mold growth.
What is the best way to serve Reblochon?
Reblochon is best served at room temperature to allow its flavors to fully develop. Take it out of the refrigerator about an hour before serving. It can be enjoyed on its own, with bread, or as part of a cheese board.
What wines pair well with Reblochon?
Reblochon pairs well with crisp white wines from the Savoie region, such as Apremont or Roussette de Savoie. It can also be enjoyed with a light-bodied red wine, such as Beaujolais.
Is there a substitute for Reblochon in Tartiflette?
If you can’t find Reblochon, you can substitute it with other washed-rind cheeses like Pont l’Évêque or Maroilles. However, these cheeses have slightly different flavors, so the overall taste of the Tartiflette will be altered.
What are the health benefits of Reblochon cheese (pasteurized)?
Like other cheeses, pasteurized Reblochon provides calcium and protein. Calcium is essential for bone health, and protein is necessary for building and repairing tissues. However, it’s important to consume Reblochon in moderation due to its high fat content.
Where can I buy legal Reblochon cheese in the US?
Pasteurized Reblochon cheese is available at specialty cheese shops, gourmet food stores, and some larger supermarkets. You may also be able to purchase it online from reputable cheese retailers. Always verify the pasteurization status before purchase.