Reblochon cheese - from Savoie - artisanal cheese - buy Cheese from the Alps

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Reblochon cheese - from Savoie - artisanal cheese

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Rating:

Creamy and tasty, Reblochon cheese "extra" offers full flavour and is well accompanied with a slice of country bread.

With a beautiful smooth rind ranging from yellow to orange-yellow colour, covered with a light white covering. The ivory pate is creamy, smooth and supple.

Farmhouse Reblochon is easily identifiable by its green spot.

Affinage: 4 to 5 weeks

How is it produced? :
Reblochon cheese "extra" is produced from milk from a single herd, on a farm in winter and on the mountain pastures in summer.
An average of 4 litrres of unpasteurised full-fat milk goes into the making of a 500g Reblochon.
It is produced twice a day: immediately after milking, morning and evening. At each milking, the milk is curdled directly and then rennetted. The curd is then cut and split and hand-pressed into molds coated with a thin canvas. The cheeses are then turned over several times before a numbered casein spot (green disc) is placed on each of them, guaranteeing the farm origin and identification of the producer.

Tasting Advice :
Reblochon goes very well with dried fruit like walnuts, figs, apricots... The perfect mix is also a country warm bread with reblochon.

Remove from the refrigerator two hours before tasting and generally should be a little cooler than room temperature, ideally around 16 ° C.

Cheese Preserving Advice :
Keep cheese in its original packaging in a refrigerator at a temperature of 8 °