Maturation: 3 weeks
Cheese Type: Uncooked, Pressed cheese
Made in the Aravis mountain range in Haute-Savoie, Reblochon has a unique story : In the past, farmers were taxed by the landowners regarding the amount of their milk production. To avoid paying too much taxes, farmers did not fully milk the cows. To our luck, it turned out that the second milking produced a more dense and richer milk. From this milk, farmers created a delicious creamy cheese: the Reblochon.
Light and slightly nutty in taste and creamy in texture, this AOC cheese develops fresh aromatic flowers flavours, typical of mountain cow milk.
Reblochon is a versatile cheese perfect for a summer platter with other local cheeses such as Beaufort and Chevrotin. However, to enjoy this cheese the way the locals do, we recommend you to try this delicious Tartiflette recipe.
Store in the fridge, wrapped in cheese paper, and consume within a few days.
Red wines (Pommard, Mercurey, Chateau Neuf du Pape)
White wines (Riesling)
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Cheese Club Team