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Petit Reblochon 230g

About This Cheese

The flavour is fresh, creamy and rich with lingering notes of nuts and a fresh stoney minerality to the rind. The flavour and aromas evoke images of verdant pastures and stone barns. 

8.80

TypeSoft

Rennettraditional

RegionSavoie, France

ProducerReblochon Genans

Milkraw cow

RindPenicillium Candidum

Story

This wonderful cheese has its origins in a form of tax evasion. Knowing that village-dwelling tax collectors were unlikely to be fully acquainted with agricultural practice, canny mountain farmers, who had to pay tax on all milk produced, would only partially milk their cows, leaving the rest of the milk in the beast. Satisfied that he had seen the animals milked before his very eyes, the taxman would move on to the next farm, where the trick would be repeated again. Once the coast was clear, a milking would take place. This second milking produced a thicker, richer milk that would then be used to make the small soft cheese eventually known as Reblochon – taking its name from the French verb reblocher, to pinch a cow’s udder again. Nowadays, The rind of this little disc shaped cheese is velvety pink. The Brevibacterium linensare veiled in a gentle bloom of candidum moulds. The paste is soft and almost liquid when ripe. The aroma will be familiar to anyone who has ever milked a happy, clean cow in a stone shed. The smell of this cheese evokes that place. The flavour is delicate with a sweet, rich creaminess and light nuttiness.

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Nutritional Information

Per 100g
Energy (kJ/ kcal) 1319 / 318
Fat (g) 26
of which saturated (g) 17
Carbohydrates (g) 2
of which sugars (g) 0
Proteins (g) 20
Salt (g) 2

 

Ingredience, Allergens in Bold: Raw cow’s milk, Colour (annatto)

Ingredient , Allergens in bold: MILK, salt, lactic starters (MILK), animal rennet, coloring : E160b

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