Reblochon Chabert
Tax included.
Reblochon is made with raw cow's milk in the Savoie Region in France. It is a semi-soft, washed-rind and smear-ripened mountain cheese. Reblochon features a fine velvety rind, varying from yellow to orange in colour. The close textured pate is very smooth, supple and ivory in colour.
The cheese was decreed as an AOC cheese in 1958 and therefore is subject to follow strict rules and regulations. Farmhouse cheese discs are matured for at least two weeks, during which the cheese develops an edible light beige crust and buttery dough. Reblochon has a slight scent of the cellar and a mild fruity taste with an intense nutty aftertaste.