Reblochon is a classic mountain cheese from Haute Savoie region of France. One of the first cheese PDOs, it was granted this protection in 1958.
The refining of a Reblochon wheel is very specific. Milking takes place twice a day, with an interval of at least eight hours between them. Only the milk of Montbéliarde, Abondance, and Tarine breeds of cow may be used. During the production process, the milk does not undergo any heat treatment higher than 37°C, and once production is finished, the cheese spends a week drying before being washed and placed in a cellar to further mature. The flora present in the cellars combined with the passage of time and human input serves to ripen each disc of Reblochon into its full unctuous and pungent glory.
With a smooth, thin rind, the paste of Reblochon is ivory-coloured and supple. Belying its strong aroma, when young, Reblochon has the sweetness of stolen fruit. An incredible melter, it goes perfectly with potatoes and cream or on top of your favourite ratatouille. You can also serve Reblochon in the traditional style with a sourdough bread, ham and pickled gherkins.