Thursday, May 28
Our day began with breakfast. As usual we had the right to crusty bread, cereal and warm milk. 
Subsequently, we set the course towards the house of Reblochon where we were greeted by Mr. Mathieu, who is in charge of research and development of the union. He taught us that the name comes Reblochon more anciently a producer of milk produced, the more it was taxed. So, producers milked a portion of milk from each cow, and once past the controller, he completed the deals and it was the milk that was dedicated to making Reblochon (blocher means milk). 
Mr. Agnellet led us in the production room Reblochon cheese, are produced just after milking with milk still warm. It is important to note here that the milk must maintain a constant temperature is the temperature at the exit udder of the cow. The cheese is then passed a few days for maturation then go towards the ripening room. They will remain up to three weeks. We then saw the storage of hay, which provides insulation to the house and the milking parlor. On the farm of Mr. Agnellet, we learned that he is not raising replacement animals. However we were lucky to see a new born.
What we also scored, is the architecture of buildings. Indeed, the barn is located under the house and it is the heat of the animals warm. In addition, the building looks suspiciously like a cottage.
Also, we were surprised to learn that the site dates back long. Indeed, it is the result of several generations of enthusiasts. Following this visit, a cheese tasting Reblochon awaited us. To our surprise we had Reblochon, the Tome, whey butter produced here and even wine. In short it was a real treat and everyone was thrilled!
Our day began with breakfast. As usual we had the right to crusty bread, cereal and warm milk.
Subsequently, we set the course towards the house of Reblochon where we were greeted by Mr. Mathieu, who is in charge of research and development of the union. He taught us that the name comes Reblochon more anciently a producer of milk produced, the more it was taxed. So, producers milked a portion of milk from each cow, and once past the controller, he completed the deals and it was the milk that was dedicated to making Reblochon (blocher means milk). Mr. Mathieu took us to visit a farmer producer Reblochon. We have been very well received by Mr. Agnellet and his wife Pascale. They gave us a description of their product Reblochon, the main production and cheese Tome. By cons, it is produced with the extra milk produced at lower production was due to lower demand. The Tome is a cheese that will keep longer.
Mr. Agnellet led us in the production room Reblochon cheese, are produced just after milking with milk still warm. It is important to note here that the milk must maintain a constant temperature is the temperature at the exit udder of the cow. The cheese is then passed a few days for maturation then go towards the ripening room. They will remain up to three weeks. We then saw the storage of hay, which provides insulation to the house and the milking parlor. On the farm of Mr. Agnellet, we learned that he is not raising replacement animals. However we were lucky to see a new born. What we also scored, is the architecture of buildings. Indeed, the barn is located under the house and it is the heat of the animals warm. In addition, the building looks suspiciously like a cottage. Also, we were surprised to learn that the site dates back long. Indeed, it is the result of several generations of enthusiasts. Following this visit, a cheese tasting Reblochon awaited us. To our surprise we had Reblochon, the Tome, whey butter produced here and even wine. In short it was a real treat and everyone was thrilled!
After greeting our guests, we returned to the house of Reblochon for dinner. Mr. Mathieu we then presented a PowerPoint explaining the roles of the Interprofessional Union Reblochon (CRS). First, the CRS provides technical support to producers of Reblochon. Second, they produce lactic acid bacteria for the production of their cheese. It also provides protection of AOC (AOC) to the EEC. We also learned that the CRS was founded in 1971. Following this eventful day, we returned to the hostel for dinner and prepare our luggage, because tomorrow we leave early towards Clermont-Ferrand. Emily, Erika and Gilbert
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