Petit Reblochon De Savoie au lait cru / Raw milk Reblochon

240 g

Reblochon cheese traditionally is made from full-cream unpasteurized milk, a raw cow's milk from 3 mountain breeds: Abondance, Tarine, and Montbéliarde, reared in traditional pastures with grass and hay as the main source of feed. It is smear-ripened, with a fine velvety rind that is soft-washed. Aged from 6 weeks, measures 9 cm in diameter and thickness of 3 cm.

This ivory-colored cheese is an uncooked cheese that is lightly pressed. It has a smooth and supple texture and a fruity nutty taste with a subtle frothy flavor that remains in the mouth after its soft and uniform center has been enjoyed.

It originated from the region of Haute-Savoie in France with a protected designation of origin. Derived from the French word "reblocher" meaning "to remilk the cows", a practice during the thirteenth century where herdsmen held the first milking of the cow to avoid taxes, and the second milking resulted in creamy milk rich in fat, which was then used to make Reblochon.

Type: semi-soft, artisan, smear-ripened

How to Serve:

- leave at room temperature for two hours before eating
- essential ingredient of Tartiflette, a Savoyard gratin made from potatoes, bacon, and onions
- melted on baked potatoes
- add in soups for a hearty dinner
- great addition to puff pastry recipes
- works well with frittatas

Wine pairing: Savoie white wines, fruity red wines, Burgundy wines, Loire Valley wines
Cheese and fruit platter: crusty baguette, figs, apricots, raisins, dried fruits, hazelnuts
Cheese board: Tomme de Savoie - Reblochon - Gruyère

Recipe Suggestion:

Tartiflette

Ingredients

slices of Petit Reblochon de Savoie cheese
250 g potatoes, sliced into cubes
100 g forest ham, diced
100 g smoked bacon
15 g butter
4 tbsp of crème fraîche (or all purpose-cream)
1/2 onion, minced
a little splash of white wine
Salt and pepper

Directions

Preheat the oven to 200ºC.
Melt butter on a pan and cook the onions until translucent.
On the same pan sauté the bacon, ham, potatoes with white wine, and cook until a little brown.
Season with salt and pepper.
Butter a casserole dish and arrange half of the potato mixture.
Pour the crème fresh over it and top with a slice of reblochon cheese.
Repeat to make the second layer.
Bake for 15-20 minutes.
Serve with a salad and enjoy!

Tartiflette Recipe

Raw cow's milk, cheese ferments, salt.

*Allergen information: contains milk

Health Benefits:

With its content of unpasteurized milk, Reblochon is a great addition to the diet. It provides nutrients such as protein, calcium, essential fatty acids and vitamins, and some other minerals.

Reblochon Nutrition Facts