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.

And for assured pleasure, there is this Reblochon; milk from only one famer's herd and a step-by-step hand-made process. This method of fabrication does the following: it contributes to preserving the landscape, the socio-economic fabric, the authenticity of the mountains… and reserves the flavour of a true artisanal product. it is recognisable by its green pellet.

The Reblochon 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.