A supple-textured, washed-rind cheese from the Haut Savoie. It has a creamy delicacy of flavour that intensifies as the cheese ripens.
How Much Cheese To Buy
We recommend a portion size of 70-120g per person depending on when you are eating the cheese. 70g is ample if you are serving the cheese immediately after a large meal or as part of a buffet. If the cheese is the main part of the meal you will need to allow at least 100g per person and you may prefer to go to 120g if you think your guests will be particularly hungry (or just very fond of cheese!).
However, if you are only a small party, you may find that the pieces look a little small. In this case, choose fewer pieces, or even just one cheese, so that you can present your guests with something that looks more substantial. If you want to provide a wider choice of cheeses, just go for slightly larger pieces and enjoy the leftovers yourself the next day.
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Our Reblochon cheese has a supple paste that is more compact than soft cheeses like Brie and Camembert, as it is lightly pressed by small wooden discs when in the mould. The cheese has a blush pink-to-white coat, with a taste that’s delicately sweet and fruity, with a nutty finish.
This particular Reblochon is made by Fromages J.P. Missilier. The dairy is in the mountainous region of Le Grand Bornand in the Haute-Savoie. Here, the Missilier family cherishes the long-held traditions of the local way of life. Their herd consists of 40 Abondance cows, a breed that is highly prized for its rich milk and its ability to thrive in challenging climates. In this region, temperatures can swing from -10°C in the early morning to 35°C in the late afternoon, but the Abondance cows will happily graze on the high mountain pastures and give excellent, protein-rich milk.
Dairy life is governed by the seasons in the Haute-Savoie. In winter, the cows live in sheltered barns where they eat only hay, but, in Spring, comes the major event that is known as the ‘transhumance’.
Towards the end of May, the whole family, their friends and the Abondance cows, set off by foot for the high mountain pastures. By the end of the day, the cows will be comfortably installed in their Spring and Summer home, 1500 metres above sea level. The cows and the whole family will stay here until October, when they make the return journey back down to the valley.
The summer pastures provide sumptuous, vast grass meadows strewn with wildflowers, which give great depth and complexity to the flavour of the cheese.
Reblochon is protected by strict AOC regulations stipulating that only the native breeds of Montbeliarde, Abondance and Tirane are used. The cows must also graze on the Alpine pastures in summer and feed on hay during the winter.
*A whole Reblochon Fermier Missilier weighs approximately 500g. Smaller weights are a cut of a whole cheese.