Reblochon fruitier
Reblochon was created in the thirteenth century in the ThĂ´nes valley and is the classic cheese of Savoy. Made in mountain cheeseries from particularly creamy milk it is cherished by cheese-lovers for its nutty taste.
Reblochon fermier
It has the same creamy nutty taste as Reblochon fruitier, but with a firmer flavour that comes from being wholly processed in the farmhouse, twice a day, using only milk from the farmer’s own herds.
Petit reblochon
Reblochon was created in the thirteenth century in the ThĂ´nes valley and is the classic cheese of Savoy. Made in mountain cheeseries from particularly creamy milk it is cherished by cheese-lovers for its nutty taste.
Reblochon
Reblochon fruitier
Reblochon fermier
Petit reblochon
REBLOCHON FRUITIER
Reblochon was created in the thirteenth century in the ThĂ´nes valley and is the classic cheese of Savoy. Made in mountain cheeseries from particularly creamy milk it is cherished by cheese-lovers for its nutty taste.
- Weight : 240 g
- AOP
- Seasonality : all year
- Maturiting process : 17 days minimum
- Accompanying wine : Beaujolais, Marin de Savoie, Roussette
- Type : pressed, uncooked
REBLOCHON FERMIER
It has the same creamy nutty taste as Reblochon fruitier, but with a firmer flavour that comes from being wholly processed in the farmhouse, twice a day, using only milk from the farmer’s own herds.
- Weight : 240 g
- AOP
- Seasonality : all year
- Maturiting process : 17 days minimum
- Accompanying wine : Beaujolais, Marin de Savoie, Roussette
- Type : pressed, uncooked
PETIT REBLOCHON
Reblochon was created in the thirteenth century in the ThĂ´nes valley and is the classic cheese of Savoy. Made in mountain cheeseries from particularly creamy milk it is cherished by cheese-lovers for its nutty taste.
- Weight : 240 g
- AOP
- Seasonality : all year
- Maturing process : 17 days minimum
- Accompanying wine : Beaujolais, Marin de Savoie, Roussette
- Type : pressed, uncooked