Haute Savoie, Alps, France
From the French word 'reblocher' which literally means to pinch a cow's udder again. This refers to the practice of holding back milk from the first milking due to the high taxes milk farmers had to pay for their milk quota. The farmers would therefore not fully milk the cows until after the landowners had measured the yield. Reblochon is a medium pungency washed-rind cheese. Eat on its own with a Savoie wine or something similar, or add to baked potatoes in a Gratin. The paste is smooth and ivory coloured with a supple texture.
Weight +/- 500g
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