Reblochon Cheese

Smoky lardons are mixed with onions potatoes and cubes of creamy melted Reblochon cheese that. The cheese itself has a creamy texture a nutty aftertaste and a delicate herbal aroma. Reblochon was the first cheese of the Savoy region to be granted the the Protected Designation of Origin PDO in 1958.

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An aromatic supple-textured unpasteurised French cheese with a creamy flavour.

Reblochon cheese. As true Reblochon can no longer be imported to the USA this is the closest we have found to that rare pleasure. Since as far back as the 13th century and for many centuries this was the illegal cheese of the farms in the mountainous region of Savoie France bordering Italy. Reblochon cheese was the first cheese of the Savoie region to be granted the AOC certification in 1958.

Cut the potatoes into thin slices and place in a 2ltr baking dish. There are 150 farmers producing the Reblochon AOC. Reblochon is excellent melted on baked potatoes.

The cheese becomes bitter however when overripe. It normally weighs around 450g. Heat oven to gas 5 190C 375F.

The birth of this fascinating cheese is due to. Reblochon cheese is made by mixing the milks of three different breeds of cow. Reblochon cheese gained AOC status in 1958 and was first produced in the Thônes and Arly valleys in the Aravis in the Haute Savoie.

The pate is chewy and supple with a pleasing earthy aroma and rich hazelnut taste. Protected Designation of Origin PDO since 1958. Reblochon is made with cows milk its soft washed cheese with a rind similar to Brie or Camembert.

Serve with fresh pear slices. Remove the rind from the cheese and cut into thin slices and arrange over the top. Reblochon is a soft washed rind and smear ripened cheese traditionally made from cows milk.