Reblochon, cow's milk, Savoie, France, 1lb/each

Reblochon is a classic raw cow’s milk cheese from Savoie in the French Alps, particularly associated with the Thônes Valley and Haute-Savoie. Soft, creamy, and gently aromatic, it is an AOP-protected cheese celebrated for its supple texture and characteristic flavors of sweet cream, hazelnut, and mountain pasture. 

Reblochon AOP is classified as a pâte pressée non cuit, an uncooked pressed cheese. The permitted local breeds are Abondance, Montbéliarde, and Tarine, whose diet is based primarily on mountain pasture in summer and hay during winter.

After pressing and brining, the wheels spend about a week drying before moving into the aging cellar. During maturation, the rind is washed and the cheese is regularly turned. Minimum affinage is 18 days, although farmhouse versions may mature for around 35 to 40 days. The finished cheese has a thin yellow-orange rind covered with a delicate white bloom and an ivory interior that becomes increasingly soft and creamy as it ripens.

Sugguested pairings: Jacquère, Rousette de Savoie, Chignin, Chasselas, Crémant de Savoie, Mondeuse, Pinot Noir