Reblochon

Description

Reblochon is unlike most cheeses from the mountains of the Savoie region, it is small and soft and enjoyed whilst still young. The name is derived from the French verb ‘reblocher’ which means ‘to pinch the cow’s udder again’. Reblochon is made with the second milking which is thicker and richer than the first. This is a washed-rind cheese with a soft smooth texture, and although the aroma is fairly pungent, it is delicately flavoured.