Will Reblochon be there this winter? Between concerns of producers and rumors of stock breaking, the question agitates cheese lovers.
“We don’t have more than milk To produce reblochon, it is a stock of stock. “ This shock declaration was enough to sow concern Among lovers of the famous Savoyard cheese.
In an interview with Dauphiné liberatedChristophe Léger, representative of the Savoie Mont-Blanc Chamber of Agriculture, highlighted the difficulties encountered by producers.
The Capricious weather of 2024 strongly impacted dairy production in the country of Savoy, and today it is the whole balance of the cheese who vacillates.
Less milk necessarily means less reblochon, and the consequence seemed final: stocks fall asleep, revealing a tension period on the supply of this emblematic cheese.
No shortage, but a gap in production
Faced with alarming rumors, Virginie Avettand, president of the Reblochon interprofessional union, is due to rekindle with France Bleu : “No, there is no shortage of Reblochon.” If some believed in a sudden disappearance of the famous Savoyard cheese, it is actually a simple calendar adjustment.
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“I think there is a Small interpretation error In the words that have been made, “ she said before explaining the situation. In question, a discrepancy of the peak of dairy production, a direct consequence of climatic disturbances who have changed the management of herds.
Last fall, when the Holidays Flied, production struggled to follow, causing slight tension on stocks. But the situation has since rebalanced. “NOW We are in full production And, for once, there is no shortage from Reblochon. “
What reassure tartiflette lovers and other delicacies, who will be able to continue to savor their cheese Without fear of seeing the rays empty.
Reblochon, this essential treasure
Le simple motor pénurie the suffices to sow panic And ring the phone of Virginie Avettand. “It has alert everyone,” admits the president of the Reblochon interprofessional union, amused, but Aware of attachment deep that this cheese arouses.
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This spontaneous concern says a lot: “It shows that people are attached to reblochon And that they said to themselves: Damn, if we no longer have our reblochon, How we’re going to do ?”
But let everyone be reassured, this treasure of alpine gastronomy will not disappear. No question of depriving anyone of this essential creamy cheese. “There will be reblochon for everyone”, it promise, dissipating with a smile them Shadows of a shortage.
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