Reblochon de Savoie Fermier A.O.C.

ReblochonSmall.jpg

Origin: France
Region: Haute-Savoie
Made by: Joseph Paccard
Type: Soft
Milk: Cow
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