Reblochon Fermier

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.