Reblochon AOP/AOC is a soft washed-rind cheese made from raw cow’s milk, and aged for four to eight weeks, is produced in the valley of Thônes in the department of Savoy, in the Rhône-Alpes.
The cheese made with the mixture of three types of cow milks of the races, abondance, tarine, and montbeliarde, was admitted to the AOC family in 1958 and since then is subject to strict rules and regulations.
This traditional cheese sold in two forms: Reblochon Laitier, with a red label on the packaging is produced in dairies while the more expensive version, Reblochon Fermier, has a green label pressed into the rind and is produced on local farms.
Reblochon, exceptionally creamy has a strong herbal aroma and a mild fruity taste with an intense nutty aftertaste. The close textured pate is very smooth, supple and when ripe the rind varies from yellow to orange in colour.
Known for its superb melting quality, it’s traditionally used in the alpine dish tartifleffe, a gratin made from potatoes, bacon (lardons), and onions. Its delicate and subtle flavours go well with a glass of Savoie wine, Beaujolais (Red) or Viognier. Pairs well with Honey, Apples, Pears, Dried Fruit, Pork and Nuts.
Perfect consistency, aroma and taste. It is scrumptious and dangerous, making you always want to come back for more!