EDELMONT - LE BREZAIN
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The Brézain is a nice sweet idea, create a smoked cheese, in the way of the raw ham of Savoy. Emerging from the know-how of Jean Le Gléour, a great connoisseur of the Savoyard cheeses that created Edelmont in 1982. At the suggestion of a friend, he tries to smoke reblochon cheese and after many unsuccessful tests in his search for smoked cheese to melt for a scraper, he finally finds the appropriate cheese: A saint of 2 kg smoked in a furnace of dairies. It will take 4 years to develop the manufacturing process and it is in 1991 that the brézain is born, a cheese between fire and bread, at the Balme-de-Thuy, between torrent and mountain. Refined from 6 to 8 weeks, this big cake of about 6 kg is exposed to the smoke of a good fire of juniper and beech wood. It retains about one month in the refrigerator and uses aperitif, salad, sandwich; Also kitchen in chestnuts, fondue, pick, pizza… It is a friendly and convivial cheese born of tradition for a clientele who seeks novelty. Now affiliated to a cheese group, the brézain is exported.
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