Reblochon
Pressed uncooked cheese made from cow's milkThis famous cheese from the mountain pastures in the valley of Thônes (Haute-Savoie) results from
a "tax fraud" dating back to the older days when farmers had to pay tax to the owners of the mountain pastures in the form of milk. As they didn't want to give up all the milk they milked from their cows, they didn't quite finish the milking... and once the owner had gone, they milked what was left to make cheese (the verb "reblocher" meant "to milk for the second time")!
The Reblochon cheese made today is packaged on a thin sheet of spruce wood. It still has the same delicate taste and fine nutty flavour. There are two different types: farmer's reblochon (green disc) or dairy reblochon (red disc).
A pure delight to be savoured with a Chautagne Gamay and a hunk of bread.
| Choose a cheese from the French Alps | ||||
| Abondance | Bleu de Gex | Banon | Saint-Marcellin | Bleu de Termignon |
| Savoie Tomme | Vercours Sassenage | Beaufort | Reblochon | Vacherin Mont d'Or |
| Chevrotin | Comté | Picodon | Tamié | Tome des Bauges |