| 释义 |
‖ reblochon|rəblɔʃɔ̃|
[Fr.]
The name of a soft French cheese made originally and chiefly in Savoy.
1908Doane & Lawson Varieties of Cheese 43 Reblochon. This is a soft French cheese weighing 1 to 2 pounds. It is made from fresh whole milk which is curdled with rennet at a temperature of 80 °F. or above, the time allowed being about thirty minutes. 1931F. Colchester-Wemyss Pleasures of Table vii. 70 Reblochon is a delightful cheese, and not at all awkward as regards keeping. 1935O. Burdett Little Book of Cheese iv. 59 Though not often to be had in England, and, perhaps, not very often beyond the borders of Savoy, Reblochons must be mentioned. It makes a convenient postscript to Brie, for it is a smallish round, flat cheese, very creamy and rich in flavour. 1967House & Garden Apr. 96/3 Fertilizers mask the taste of grass... Reblochon is losing its hint of gentian. 1971Sunday Times 28 Mar. (Colour Suppl.) 34/4 Reblochon, the most distinguished of the cheeses of the Haute Savoie. Made with the yield of the second milking of the fawn Tarentais cow (rebloche in the local patois means ‘second milking’). 1973J. M. White Garden Game 44 He cut off a sliver of reblochon and sampled it... He waved the cheese-knife. |