Unique to the Savoie, Reblochon is a nutty flavoured cheese with an unctuous, smooth texture and an attractive rind.
- FlavourNutty and creamy
- Type of MilkCow
- Vegetarian RennetNo
- Weight TypeNet
Store & Serve
All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched. Due to high demand, it is occasionally necessary for us to substitute items in orders for an alternative. We will always endeavour to choose an alternative, which is the most similar to the item you have selected and of equal or higher value for no additional charge.
- StorageKeep refrigerated.
- Instructions for useServe at room temperature.
- Recommended DrinkChateau Neuf du pape
- IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
- Typical Valuesper 100g
- Energy kJ1293
- Energy kcal309
- Of which saturates16.9
- Of which sugars0.0
Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE
These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email firstname.lastname@example.org.
Artisan Reblochon Cheese
Reblochon is only lightly pressed and has a washed rind. It is shaped like a flat disc and is both delicate and satisfying in flavour, something which can be perfectly accompanied by good Alsace wine such as Riesling, Muscat or Tokay.
Reblochon became a protected cheese in 1958 (PDO) and as such, amongst other things, is limited in its region of production. It can only be made in the mountains of Savoy, specifically, the Haute-Savoie in the Val d'Arly near to Col des Aravis.
Our Reblochon is supplied by esteemed affineur Joseph Paccard who is based 1000m up in the Aravis Valley of Haute Savoie. The experts at Paccard take cheeses from around 30 small farm producers in the surrounding area and mature them on pinewood shelves in underground caves.Read More