Réchissaient

Réchissaient is a term that refers to a specific type of artisanal cheese originating from the French Alps. The name itself is derived from the French word "réchauffer," meaning to warm up, which alludes to a traditional method of its production. Historically, réchissaient was made by cheesemakers who would re-warm milk that had already been partially skimmed or from a previous milking. This process, while unique, imbues the cheese with a distinctive flavor profile and texture.

The cheese is typically made from raw cow's milk, though variations may exist. Its rind is often natural and somewhat rough, developing a patina as it ages. The interior paste is firm and can range in color from pale yellow to a deeper ivory, depending on the season and the diet of the cows. Réchissaient is known for its subtle nutty and earthy notes, with a savory finish that becomes more pronounced with age. It is often enjoyed as part of a cheese board, paired with rustic bread, fruits, or local wines from the Savoie region. Production is generally limited, making it a specialty cheese rather than a widely distributed product.