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Milk type
Cow
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Cheese type
Soft cheese washed rind
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Heat treatment
Raw milk
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Country of origin
France
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Type of production
Farmstead
REBLOCHON FERMIER
Iconic cheese of Haute-Savoie, the raw milk Reblochon fermier is a cow's cheese with a pressed, uncooked paste. It finds its origin in the alpine pastures of the Thônes valley, the historical cradle of its production. Its name comes from the Savoyard verb "reblocher," which means to milk a second time. In the 13th century, farmers, subjected to a tax calculated based on the amount of milk produced, indeed performed an initial incomplete milking during the collector's visit. Once he had left, they performed a second milking, richer in cream, intended for the production of this cheese that has become indispensable today.
At Mons Fromager Affineur, we work closely with our producer to select the best batches. The roundness of Reblochon is born from naturally generous milk, precisely controlled from the very first stages of production. Simple in principle but demanding in execution, this process gradually shapes the cheese's balance, texture, and personality.
At tasting, the Reblochon reveals a mild lactic flavor, enhanced by a delicate fruitiness and a clean finish. Its paste remains soft and melting, without excess salt. At ease on a platter, this great Savoy cheese also lends itself to cooking and reveals all its deliciousness once melted.
This product is available in-store and online. Delivery is made in refrigerated packages, with packaging designed to preserve the dough and texture during transport.
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TOMME DE TARENTAISE
- Cow
- Auvergne Rhône-Alpes
- Uncooked pressed cheese
- Raw milk
- France
- Artisanal
