"In the 13th century, peasants of the Thônes valley in Haute-Savoie would milk cows a second time around (or Re-blocher) in order to minimize the quantity of milk used to remunerate the farmers. The remaining milk allowed them to produce a small cheese that they called reblochon''. Luc Chabert, 3rd generation of Les Fruitières Chabert, Cheesemaker Masters since 1936.