Weight: 300
Maturation: Minimum 1 months
Cheese Type: Uncooked, Pressed
Made with a collar band of pine
This is a soft-ripened, puck-shaped cheese from the French Alps. The paste is oozy and mushroomy, with a savoury, nutty kick and a hint of forest floor. Under the bloomy rind, the texture turns luscious and spreadable, leaving a gentle, earthy heat on the tongue.
Named after Mont Revard in Savoie, this cheese is a modern tribute to old alpine traditions. Local farmers craft it from raw cow’s milk, aged briefly to keep the centre molten. It’s a lesser-known cousin to Reblochon, shaped for spooning rather than slicing.
Best baked in its box with garlic and white wine, then scooped with boiled potatoes or crusty bread. Pair with a crisp white like Roussette de Savoie. Also great melted onto roasted mushrooms or stirred into polenta for a decadent, gooey finish.
Wine Pairing:
Red wines (Beaujolais)
White wines (Gewurztraminer, Riesling, Tokay Pinot Gris)
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2 reviews for Moelleux du Revard
Rain –
Rick and creamy.
Nicolas Guyon –
This cheese is simply divine! The creamy texture and rich, buttery flavor make it an absolute standout.
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