What’s it like? Reblochon has a wonderful creamy nutty taste and an almost patisserie looking fine white mould-covered rind.
Where’s it from? Imported from Savoie, France.
Packaging: (UNPASTEURISED) Wrapped as a whole cylindrical cheese of 450g.
This cheese loaf is a very versatile recipe, you could add bacon lardons, mushrooms, herbs, anything you like really! It’s a great ‘cake’ for those not keen on sweet treats.
This tartiflette with Reblochon de Savoie is ideal with a crisp dry wine from Savoie or Switzerland, the same sort of wine you would drink with a fondue.
Reblochon is ideal cheese for this Mac ‘n’ Cheese recipe. The leek adds texture and the bacon extra salty flavour. A perfect mid-week dinner.
These crostinis make for a substantial canapé, or small starter. The extra creamy cheese is paired with anchovies, pickled red onions and sun dried tomatoes – so many flavours in one wonderful bite!
This rich and filling three cheese Gratin with salami is a meal in itself – ideal for a cold winters night, and uses the very best of our Alpine cheeses. Serve with a crisp green salad.
Have your own Alpine-fest with this tasty twist on traditional rösti. The parsnip adds a little sweetness to the savoury potato and nutty flavour of Gruyere.
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