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A soft cheese, made with unpasteurised cow’s milk. Made predominantly in the eastern slopes of the Haute Savoie, practically on the Swiss border. The milk comes from three Alpine breeds of cow, the Abondance, Montbeliarde or the Tarine, herds of which are walked up to flower-rich mountain pastures above the snow line in May, and returned to their villages in October. The Reblochon wheels are washed briefly with a whey solution, before being left to grow a light dusting of white mould. Light, fresh, delicate in taste, with a gentle clean, milky, crème fraiche acidity and a supple, slouchy paste.

France, Savoie.

Additional information


200g, 350g, 500g

Caring for your Cheese

Keep cut cheeses wrapped in wax paper. Do not use cling film as this makes the cheese sweat.
Store cheese in the warmest part of your fridge. The salad drawer is quite ideal.
Artisanal cheese and mould are natural companions. Simply trim the surface mould before serving.
Always bring cheese to room temperature before serving. In standard temperatures, an hour out of the fridge prior to serving, is ideal.