Reblochon

Cow
Beatrix Dairy, Ficksburg, Free State, SA
A stinker. Another absolutely fantastic raw milk, washed rind cheese from the expert hands of Barry Sergeant. He follows strict rules in his make process whilst following traditions refined over many centuries. His Reblechon is sometimes large and sometimes small and the larger one is
crumblier than its French namesake but is equally as pungent, if not more so. Think brandy, bacon, Marmite, Lapsang Souchong tea, oxtail, teenagers' socks, angry handbag and more

Collections: Wall of Cheese

Type: Cheese


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Open 7 days