Maturation: 4-5 weeks
Cheese Type: Uncooked, pressed cheese
Made in the Aravis mountain in Haute-Savoie, Reblochon derives from the term ‘Reblocher’ that means ‘to pinch a cow’s udder again’ in French. In the past, farmers were taxed by the landowners regarding the amount of their milk production. To avoid to pay too much taxes, farmers did not fully milk the cows. Luckily, it turned out that the second milking produced a richer milk. From this milk, they created the creamy and gooey cheese, the Reblochon. Light in taste, creamy, and slightly nutty, this AOC cheese develops fresh aromatic flowers flavours, typical of mountain cow’s milk.
Red wines (Bordeaux, Chateau Neuf du Pape)
White wines (Riesling)
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Cheese Club Team