Flavour : fruity, mild, nutty
Aroma : earthy, herbal

Reblochon is made with raw cow's milk in the Thônes region of Haute-Savoie (Rhône-Alpes) in France. It  is a semi-soft, washed-rind and smear-ripened mountain cheese. Reblochon features a fine velvety rind, varying from yellow to orange in colour. The close textured pate is very smooth, supple and ivory in colour.
Farmhouse cheese discs are matured for at least two weeks, during which the cheese develops an edible light beige crust and buttery dough. Reblochon has a slight scent of the cellar and a mild fruity taste with an intense nutty aftertaste.
The cheese is excellent on the cheeseboard or can be melted on baked potatoes. Reblochon features as a classic ingredient in one of the Alps'best-loved dishes, the Tartiflette. It goes well with Savoie wine, Red Gamay, Chignin Bergeron or Beaujolais.

Country of origin : France
Region of origin : Rhône-Alpes
Milk type : cow
Pasteurised : no
Cheese type : washed rind
Fat content : 45%