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hometown

Savoie

Age

6-12 weeks

strength

3

hardness

2

milk type

Cow's

vegetarian

no

pasteurised

no

Reblochon, as well as being immensely satisfying to say, is a French heavyweight (this particular chap comes in at 480g). Washed rind, semi-soft...one of those that us Brits just can’t replicate and here’s why: it’s a blend of three different cow breeds - Montbelliarde (yes, the same ones that are responsible for Comte and Vacherin; no, you can’t have one in your back garden), Tarine and Abondance. Using the second milk of the day results in the creamy full fat cheese that you see before you. The texture is enough to keep drawing you back in - she’s musty, nutty with an almost herbal aroma. Re-blo-chon. A classic winter warmer

tcg top tip: perfect melted over boiled potatoes or with grilled bread

perfect partners

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