Cheese Type: Uncooked, Pressed cheese
Smooth texture, creamy nutty taste
Reblochon is made from the second milking of cows, a practice called “reblocher” in French, hence its name. Dairy farmers in the 14th century first used this practice as a trick to pay less rent as it was proportional to the quantity of milk produced. Reblochon has a smooth texture with a creamy and slightly nutty flavour.
Red wines (Pommard, Mercurey, Chateau Neuf du Pape)
White wines (Riesling)
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