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About Reblochon: In the Middle-Ages, farmers in the mountains of Haute Savoie used to pay their taxes with part of their milk production. They did not fully milk their cows so as to lower their level of production. Once the tax officers came to measure the milk produced and left, the farmers went back to milk the cows again. The milk they got was much richer and was used to make Reblochon!
Reblochon making: Reblochon is aged in cellars or caves in the mountains. The cheesemaker turns the cheese every two days and washes it with whey in order to speed the aging process.
Tasting Reblochon: Reblochon has a creamy, softer-than-Brie texture; a nutty after taste; and a strong herbal aroma that is not for the timid. The cheese becomes bitter, however, when overripe.
Tasting advice: Before dinner or on the cheeseboard. Reblochon is excellent melted on baked potatoes. The cheese is also good with tartiflette.
wine: A Savoie white wine, or a fruity red wine such as Beaujolais
(French Wine Guide)
Cheeses: Beaufort, Tomme