Reblochon was the first cheese of the Savoie region to be granted the AOC certification, in 1958.
The cheese is put into a cellar to dry, is turned every 2 days and washed with whey. Reblochon is a well-proportioned cheese with a nutty aftertaste that contrasts with a strong odour of the cellar. The creamy cheese often has a herbal aroma. From this process, the rind turns into an orange-yellow colour with a velvety texture.
Perfect for recipe like Tartiflette...
Country of origin: Savoie region, FRANCE
Portion Size: From 250Gr approx.
Stuff to consider: unpasteurized, lactose
