Reblochon has been protected by the AOC regulations since 1976, which states that the milk can only come from the indigenous Abondance, Tarine, and Montbéliarde cows.
The Reblochon de Savoie is covered in a fine white mousse like a soft veil on the fine grain of the saffron yellow coloured rind. When sliced, it unveils a smooth and supple ivory paste.
FLAVOUR: Its flavour is delicate and velvety and enhanced by understated nutty notes.
HOW TO SAVOUR: Perfect on a cheeseboard, it is traditionnaly use for a tartiflette.
Pairs well with Beaujolais.
