Reblochon Fermier Missilier

A supple-textured, washed-rind cheese from the Haut Savoie. It has a creamy delicacy of flavour that intensifies as the cheese ripens.
R Raw Milk
How Much Cheese To Buy

Need Help? Call 01225 448748

Gift Wrap Available

Product details

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. 

More Information
Country of Origin France
Milk Variety Cows'
Style of Cheese Washed Rind
Vegetarian No
Organic? No
Unpasteurised? Yes
For Pregnant Women? No

Raw Cows’ Milk, Salt, Lactic Starter (Milk), Animal rennet

Nutritional Info (per 100g) Energy: 1370KJ / 330Kcal | Fat: 30g, Of Which Saturated 19.6g | Carbohydrate 0.1g, Of Which Sugars 0g | Protein 20.8g | Salt 1.5g
Allergen Advice

For allergens see ingredients in bold.

Keep refrigerated below 8°. Eat within 7 days of receipt or the date shown on cheese. Once you have cut into the cheese, eat within 5 days.

Click here for more information.