The Reblochon is a cheese classically associated with the idea of winter. Coming from the Aravis massif, in the region of Haute-Savoie, the Reblochon became an Appellation d’Origine Contrôlée in 1958. It is made with the unpasteurized milk of alpine cows. The 150 farmers producing the Reblochon AOC feed their animals mainly with grass in summer and hay in winter, giving the milk its natural taste. They obey traditional rules of production and maturation. The thin spruce plank on which the cheese is packed allows a natural regulation of humidity.
How to taste the Reblochon
At home, the Reblochon AOC should be kept in a cool place (10-12° c.) and be eaten in the 10 days following the purchase. It is best when put at room temperature 2 hours before tasting. The Reblochon AOC is perfect to cook winter dishes as the classical “Tartiflette”, a potatoes and bacon cubes gratin with a melt Reblochon on the top. Alone, the Reblochon AOC can be matched with many breads varieties and a wine of Savoy. More originally, it can be used in recipes of all seasons or matched with nuts or dried fruits (fig, raisin or apricot).
Syndicat Interprofessionnel du Reblochon
28 rue Louis Haase - 74230 Thônes
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