Reblochon
Its name comes from “reblocher”, to milk a second time: in the 13th century, farmers in the Aravis kept back this richer milk to make cheese. Farmhouse Reblochon, marked with a green disc, is made twice a day straight after milking.
- Milk: Cow
- Family: Pressed, uncooked
- Origin: Savoie, France
- Best season: June – October
Ripening
Ripened for 3 to 4 weeks on spruce boards.
What to serve it with
Potatoes, onions and bacon, in a tartiflette