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ReblochonSavoie, France Pasteurised Cow's Milk
Reblochon is a semi-soft disc with washed and rubbed pink gold rind. The pate is chewy and supple, with a pleasing earthy aroma and rich hazelnut taste. Aged between two thin pine discs, which imparts the rind and pate with a delicate woodiness.
Reblochon was originally devised as a tax avoidance ploy during the middle ages, since milk was used as a form of payment. Farmers would partially milk their cows to give to the tax officers and then use the second, much richer milk to make the cheese.
Traditionally used in the classic dish Tartiflette, melted within layers of potatoes, onions and lardons.