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Introducing Farmhouse Reblochon

Reblochon has Appellation d’Origine Contrôlée (AOC – registered designation of origin) status.
Every cheese producer is monitored and approved by the Institut National des Appellations d'Origine (INAO - French National Appellations Institute).

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Reblochon is a lightly pressed, uncooked cheese, made from full-cream unpasteurised milk. It is flat and cylindrical, 13 to 14cm in diameter and 3 to 3.5cm thick and weighs between 450 and 550g.

Reblochon has a fine smooth rind, ranging from yellow to orange yellow in colour, covered in a delicate white foam.

Its ivory yellow body is velvety and supple.

There are two types of Reblochon:

Farmhouse Reblochon :

Produced twice a day
Using milk from a single herd
A green casein seal is applied during the cheese-making process

Dairy Reblochon :

Produced once a day in a dairy
Using milk from several farms
It bears a red casein seal

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The Farmhouse Reblochon designation guarantees:

Area of origin
Regional breed conditions, principally Abondance, Tarine and Montbéliarde cows,
Their feed comprises grass, hay and cereals
Cheese-making and maturing processes :
Farmhouse Reblochon is farm produced twice a day directly after milking in order to preserve the flavour of the milk

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"Au pays du Reblochon, Le secret de la vache Tartine"

Un beau conte pour enfants, disponible à la vente