Reblochon de Savoie | Whole cheese 0.5 kilos

Ingredients of Reblochon de Savoie

Ingredients:
Fat 22+, (PLEASE NOTE: MADE FROM RAW MILK) unpasteurised cow's milk, rennet, salt, starter culture, egg

The authentic flavour of the French mountains

The origins of Reblochon de Savoie lie in the beautiful Thônes valley in the French Haute-Savoie. The history of this cheese dates back to the 13th century. In those days, farmers had to pay tax on the amount of milk their cows produced. Once the tax collector had been round, the farmers milked their cows a second time (in French 'reblocher'). This second milk was much richer and creamier and ideally suited to making cheese. And so the Reblochon was born!

To this day, this French cheese is still made with unpasteurised, raw whole milk. This produces a mild, cream-coloured interior with the occasional small hole. The flavour is unbelievably soft and creamy, with a characteristic nutty undertone. The thin yellow-orange rind is covered by a fine layer of white mould that gives the cheese its unique appearance.

The cheese for the board and for Tartiflette

Reblochon de Savoie is an extremely versatile cheese. On the one hand, it is an absolute eye-catcher and crowd-pleaser on a French cheese board, delicious with a white Burgundy or a Vin de Savoie. On the other hand, it is the secret ingredient in one of the most famous mountain dishes in the world: Tartiflette. An oven dish of potato, bacon, onion and melted Reblochon. Thanks to its excellent melting qualities and creamy texture, Reblochon gives every dish an irresistible, rich flavour.

Because we hold quality and flavour in high regard, we always pack the Reblochon de Savoie safely and airtight under vacuum. We ship your order with a cool pack, so that your cheese arrives at your home in perfect, fresh condition.

How do you cut a whole cheese?

Cutting a whole cheese wheel may seem like a challenge, but with the right technique it is very simple. Use a professional cheese knife with two handles or cut the cheese step by step into manageable wedges. View the image below for the best way to divide your cheese wheel, so that you always get beautiful, even pieces.