The Reblochon de Savoie
A unique taste and history
The Crèmerie Royale’s Reblochon has a soft saffron coloured rind enveloping a generously velvety heart. The texture is so soft and smooth that it caresses the palate. The unique flavours of the Reblochon de Savoie have a faint reminder of hazelnuts and mountain flowers. We advise you try this cheese with a slice of farmhouse bread or nut loaf – a pure delight!
Reblochon is also a historical cheese whose name derives from the term “reblocher”, meaning “twice milked”. In the XIV century, a farmers’ tax contribution were based on their milk production. During the tax inspection the craftier farmers did not completely milk the cows – this was only done once the inspectors had left. This raw, full cream and untaxed milk was made into cheese for the farmers’ personal consumption. Today Reblochon is an essential element of French gastronomy and is AOC-designated (controlled designation of origin). The cheese is made in the Savoie fruit fields according to traditional Savoyard methods and matured in the caves carved out of the mountainside. During the 3-week aging period in these caves, the Reblochon is regularly rubbed and turned with permanent care and attention to produce this most unique of cheeses.
Profile and character :
uncooked, presse hard cheese
Reblochon de Savoie AOC is kept in the lower part of the refrigerator and should be removed and left at room temperature for 30 minutes before tasting. It is equally appreciated at the end of a meal or as cooked in a delicious tartiflette.
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