• Reblochon Soft washed-rind (AOC)

• Approx. 450g

Reblochon is a raw cow's milk cheese born in the 13th century in the Thônes valley in Haute-Savoie. Created using a method called re-blocking (pinching the udder a second time) which produces a very fatty milk, resulting in an unctuous and creamy cheese. Reblochon has a light yellow to saffron coloured rind that is either completely or partially covered with white foam. The cheese is supple in texture with a slightly salty flavour. 

Dairy Reblochons are made in traditional village cheese dairies called fruitières. The milk used to make dairy Reblochon is collected from farmers around the fruitière and has a protected designation of origin in the Thônes valley in Haute-Savoie.