Reblochon Fermier

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In Haute-Savoie, in the heart of the French Alps, the Montbeliard, Abondance and Tarentaise cattle graze by the chalets. Being granted PDO protection in 1952, it is the only area where the Reblochon can be produced. Between June and October, the animals are kept outdoors on the green pastures, where generous amounts of rain and snow over the winter keep the grass exceptionally rich. Matured for 4 to 5 weeks, it develops a straw-coloured rind and pink hues during maturation.

The cheese itself is the colour of ivory, with a smooth and creamy texture and mellow slightly lactic flavour, with a hint of hazelnut. The green “dot” on the rind is exclusively used for farmhouse production, and is a pledge of the highest quality. It is made from unpasteurised cow's milk. Approx. 500g

Perfect for making tartiflett, or as a rich creamy and strong addition to a cheeseboard.