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.