Reblochon de Savoie AOC
With nearly three decades of artisan technique and knowledge, Jospheh Paccard is regarded as one of France's best Reblochon affineurs. Located in Haute-Savoie, in the heart of the valley of the 'Aravis', at 1000 meters altitude, Reblochon terroir has been protected by AOC regulations since 1976. It is one of the first cheese AOCs.
The refining of a Reblochon wheel at the Paccard fromagerie begins at eight to ten days when it leaves the bustle of the farm and crosses the threshold of their buried cellars. For several weeks, each wheel is the object of careful attention. Washed, turned, and rubbed, each wheel is refined by hand and aged on special spruce boards.
With a smooth, thin rind, the paste of Reblochon is solid, ivory in colour and unctuous. Belying its notably pungent aroma, when young, Reblochon has the sweetness of stolen fruit. This fermier version is matured a little longer and is especially intense, with notes of farmyard, wildflowers and herbs that truly capture the magnificent Haute-Savoie pastures emerging.
Serve your Reblochon in the traditonal style with a sourdough bread, ham and pickled gherkins. Reblochon is also an incredible melter, perfect for baking with potatoes and cream or topping your favourite ratatouille!