Unique to the Savoie, Reblochon is a nutty flavoured cheese with an unctuous smooth texture and an attractive rind.
- FlavourNutty and Creamy
Store & Serve
Individual cheeses will carry their own Best Before/Use By Date, we endeavour to give a minimum of 7 days from the date the order is despatched
- 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.
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.
Reblochon is a traditional cheese with origins thought to date back to the 13th century, although the cheese became openly known in at the end of the 18th century. The name of the cheese came about from a fraudulent process adopted by farmers when land owners, monks and nobles possessed the right to take a portion of the milk produced on their land. When the land owners checked up on the farmers for this remuneration, the farmers would produce less milk on that day in order to pay less. Once the land owner had gone, the farmers would produce a second batch of milk which was not necessarily large in quantity, but rich and creamy and ideal for making cheese. The cheese therefore takes its name from this fraud, called locally as 'Rebloche' because the patois 'Re-blocher' means to 'pinch the udders of the cow a second time'.Read More