The French word reblocher roughly translates as ‘re-pinch the cows udder’ – which tells us how this legendary ancient cheese is made by using the second milk batch of the day to make it extra creamy and supremely delicious.
£6.95 (approx. 230g)
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What’s it like? Reblechon has a wonderful creamy nutty taste and an almost patisserie looking fine white mould-covered rind.
Where’s it from? Imported from Savoie.
Packaging: (UNPASTEURISED) Wrapped as a whole cylindrical cheese of 230g.
Recipe:
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Cheesy bluepeg –
My french fancy!
I really enjoyed this soft calm tasting cheese that I found myself going back to all the time. Probably my favourite french cheese so far from pongs or ever for that matter. Not a strong flavour just exquisite. Ticks all the boxes for me.