Reblochon de Savoie Fermier A.O.C.
Made by: Joseph Paccard
Milk Treatment: Raw
Coagulant: Animal Rennet
Deriving its name from the French for the very specific "to pinch a cow's udder again", Reblochon uses milk held back from the first milking.
Characteristics: orange rind with soft, open paste; fresh, tender, sweet with nutty finish.
Best with: an essential ingredient of tartiflette, a gratin made from potatoes, bacon and onions