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Reblochon



The flavour of Reblochon is delicate and subtle. It is a very fresh tasting cheese and the smell also reflects this. The paste is smooth and ivory coloured, with a supple texture. The natural rind varies from yellow to orange and usually has a light covering of white mould. The paste is very supple with a number of small holes. It has a fairly pungent aroma but a mild, fruity, and creamy flavor which is quite excellent.

The milk is only from three local breeds of cattle, Abondance, Montbéliard and Tarine, and the production is in a precise location. These methods are guaranteed as Reblochon received the AOC seal in 1976.
Savoie France
Savoie

Unpasteurised Cows Milk
Country France
Area of origin Savoie
Milk Cow's milk (unpasteurised)
Style Soft, washed rind
Pungency Medium
Fat content 45%
Ripening 7-8 weeks
Wine Beaujolais, Claret
Recipe Potatoes with Reblechon

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