Reblochon de Savoie AOC


The cheese interior is soft and supple, with a rather nice earthy aroma and rich hazelnut taste on the edible rind

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Aged for 6 weeks and made with Unpasteurised cow’s milk in the Haute Savoie region of South Eastern France. Reblochon is a washed rind cheese which is earthy and pungent with flavours of cured meat. Reblochon is excellent on its own and should be taken out of the fridge at least an hour before it is served to appreciate its flavours. It is also an excellent melting cheese and forms the basis of Tartiflette – a traditional alpine post-ski dish.

The cheese dates back to the 13th century. Tenant farmers paid a part of their rent to their landlords in their morning milk. The Reblochon (literally re-milking) was made with the milk which came from the afternoon milking which tended to have a creamier consistency.