Semi-soft and surface-ripened Reblochon originated from the Savoy mountain region, France. Reblochon has a supple, creamy texture. The cheese has a warm, yeasty aroma with the sweet flavour of freshly crushed walnuts. The name of the cheese means "to pinch a cow's udder again". This is because Reblochon is made with the thicker, richer milk from the second milking of Abondance and Tarine cows. Additionally, the cheeses were made while the milk was still warm. It is a well-proportioned cheese with a thin, orange-yellow to pink, tight, velvety rind. Its fresh clear aroma comes from the mould and it has a moist, smooth and supple, fatty pate.