Denemarken
German
Finland
French
Italian
Dutch
Swedish
Reblochon de Savoie
The Reblochon de Savoie AOP Fermier has a thin skin, which is yellow / orange in color. This is completely covered under a layer of thin white mold. The inside of the Reblochon is creamy and mild. This varies from white to ivory in color and is characterized by a few small holes. The typical taste of this Reblochon contains a combination of cream with a slight nutty taste.
OVER 350 TYPES OF CHEESE - Freshly cut & Vacuum sealed
Minimum 7 weeks shelf life - cheese paper included for free
CHEESE SELLERS SINCE 1970 - FOR INDIVIDUAL & BUSINESS CUSTOMERS
Refrigerated shipping with delivery & freshness guarantee
GIFT? CHANGE ADDRESS AT CHECK-OUT
SEE HOW WE PACK AND SHIP
The Reblochon de Savoie AOP Fermier is produced manually on the farm with milk from the same herd, twice a day, just after milking. Only raw whole milk is used in the production of this French cheese. The Reblochon de Savoie has a wonderfully creamy and nutty taste.
Ingredients:
Fat 22+, unpasteurized whole cow's milk, salt, colorants
Quality:
Your Reblochon is freshly cut and vacuum-packaged!
The hard structure of Reblochon de Savoie makes it perfectly suitable for sending by post.
Origin Reblochon
The origin of the Reblochon de Savoie AOP Fermier can be found in the Thônes valley in Haute-Savoie, France. This French cheese was first produced in the 13th century. For the production the farmers used a second milking, which was very rich in cream. The Reblochon de Savoie therefore has a mild, creamy interior with a few small holes. The milk is processed unpasteurized during the production of the Reblochon de Savoie.
Combination
The origin of the Reblochon de Savoie AOP Fermier can be found in the Thônes valley in Haute-Savoie, France. This French cheese was first produced in the 13th century. For the production the farmers used a second milking, which was very rich in cream. The Reblochon de Savoie therefore has a mild, creamy interior with a few small holes. The milk is processed unpasteurized during the production of the Reblochon de Savoie.
| Dimension whole cheese | 14 cm Ø x 3 cm H |
|---|---|
| Brand | Reblochon |
| Flavor strength | Mild |
| Country origin |
France  |
| Nutritional information | per 100 grams |
| fat (gr) | 28 |
| Saturated fat (gr) | 20,5 |
| Calcium (mg) | 1300 |
| Calories (kcal) | 338 |
| Kilojoules (KJ) | 1403 |
| Protein (gr) | 24 |
| Sodium (mg) | 821 |
| Type of milk |
Cow  |
| Gluten free | Yes |
| Type of rennet | Abomasal rennet |
| Sugar free | No |
| May contain traces of peanuts. | Yes |
| Edible cheese rind | No |
| Lactosevrij | No |
| Pasteurised | No |
| Limited shelf life | No |
| Made of Meadow Milk | Meadow milk comes from farms where the cows are free to roam in meadows for at least 120 days each year, from Springtime through to the Autumn, and for at least 6 hours a day. |