Reblochon Fermier AOC
Freshness, youth and tenderness are the most noticeable features of this mountain chesse from Savoie. The Reblochon cheese has been AOC since 1958. The area of production of this cheese is in the mountains of Savoy, especially the Haute-Savoie, a small part of Savoie, le Val d’Arly close to Col des Aravis.
Made from raw milk, Reblochon has a soft a supple paste. In the mouth it reveals a subtle, smooth flavour, elevated by a fine nutty flavour. Very tasty, it is used to make Tartiflette, the most famous dish from Savoie, but is also wonderful on a cheese board. It pairs perfectly with Vin de Savoie such as Roussette or with a white Burgundy.
Origin Savoie, France
Type uncooked, slightly pressed, soft
Milk unpasteurized cow's milk
Texture supple, unctuous
Flavour fruity, nutty
Aroma slight odour of mould