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 Reblochon Fermier

Reblochon Lait Cru

Reblochon fermiér, an ancient cheese of the Savoie region…

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Country Francia
Region Savoia

Pack of: 450 g min.


Out of stock

Reblochon is made by mixing the milks of three different breeds of cow: abondance, tarine, and montbéliarde. The cheeses are put into a cellar to dry, and are turned every 2 days and washed with whey. Reblochon is a well-proportioned cheese with a nutty aftertaste that contrasts with a strong odour of the cellar. The creamy cheese often has a herbal aroma. From this process, the rind turns a orange-yellow with a velvety texture.

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