Petit Reblochon De Savoie au lait cru / Raw milk Reblochon
Reblochon cheese traditionally is made from full-cream unpasteurised 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 smooth and supple texture and a fruity nutty taste with subtle frothy flavor that remains in 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 a 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
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.
Ingredients: Raw cow's milk, cheese ferments, salt.
*allergen information: contains milk
Storage: Keep in a cool place (6-8°C), preferrably at the bottom compartment of the refrigerator.
Once opened, eat within 10 days.
Shelf Life: 10 days
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 fraiche (or all purpose-cream)
1/2 onion, minced
a little splash of white wine
Salt and pepper
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!