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Chanteroy
French artisan cheese - Reblochon Fermier Savoie - 500g
£20.95
Reblochon (French pronunciation: [ʁə.blɔ.ʃɔReblochon (French pronunciation: [ʁə.blɔ.ʃɔ̃]) is a soft washed-rind and smear-ripened French cheese made in the Alpine region of Savoy from raw cow's milk. It has its own AOC designation.
Reblochon was first produced in the Thônes and Arly valleys, in the Aravis massif. Thônes remains the centre of Reblochon production; the cheeses are still made in the local cooperatives. Until 1964 Reblochon was also produced in Italian areas of the Alps. Subsequently, the Italian cheese has been sold in declining quantities under such names as Rebruchon and Reblò alpino.
Country of origin: France
Region: Alps valley, Arly valley (Aravis Range)
Source of milk: Cows
Pasteurised:No
Texture: Soft washed-rind, smear-ripened
Fat content: 45%
Weight: 450 g (avg)
Aging time: 6–8 weeks
Certification:French AOC 1958
Reblochon was first produced in the Thônes and Arly valleys, in the Aravis massif. Thônes remains the centre of Reblochon production; the cheeses are still made in the local cooperatives. Until 1964 Reblochon was also produced in Italian areas of the Alps. Subsequently, the Italian cheese has been sold in declining quantities under such names as Rebruchon and Reblò alpino.
Country of origin: France
Region: Alps valley, Arly valley (Aravis Range)
Source of milk: Cows
Pasteurised:No
Texture: Soft washed-rind, smear-ripened
Fat content: 45%
Weight: 450 g (avg)
Aging time: 6–8 weeks
Certification:French AOC 1958
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