Description: Reblochon is made with raw cow's milk in the Savoie Region in France. It is a semi-soft, washed-rind and smear-ripened mountain cheese. Reblochon features a fine velvety rind, varying from yellow to orange in colour. The close textured pate is very smooth, supple and ivory in colour.
The cheese was decreed as an AOC cheese in 1958 and therefore is subject to follow strict rules and regulations. Farmhouse cheese discs are matured for at least two weeks, during which the cheese develops an edible light beige crust and buttery dough. Reblochon has a slight scent of the cellar and a mild fruity taste with an intense nutty aftertaste.
Serving Tips: The cheese is excellent on the cheeseboard or can be melted on baked potatoes. Reblochon features as a classic ingredient in one of the Alps' best-loved dishes, the Tartiflette.
Weight: Approx. 225g (half a piece) or approx. 450g (whole piece)
Wine Pairing: It goes well with Savoie wine, Red Gamay, Chignin Bergeron or Beaujolais.
Our cheeses can be kept for at least a week from the date of delivery. After opening the initial wrapping paper, we recommend to store the cheeses in a clean, dry cling wrap and store them in the lower compartment of the fridge which is usually not too cold or dry.
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