Maturation of Farmhouse Reblochon

This final stage in the production of our Reblochon is essential. It is what gives our cheese all its flavour and quality.

Directly after the cheeses have been made, they are placed in a drying room, on epicea wood shelves or racks, at a temperature of 15 to 16°C.

The Reblochons are then turned every day for a week, after which they are washed, to obtain a thin rind and allow the white flora to form.

Placed on dry shelves, they remain in the drying room for a full day, during which they are turned.

The Farmhouse Reblochons are then placed in a maturation cellar on the premises or else sent to a cheese maturer for at least 2 weeks.