Traditional country-style Reblochon red mold cheese from the Savoy region.

Originating in the Savoy region, "Reblochon" is an old French word that literally means "to pinch the udder again". In the 14th century, landowners taxed mountain shepherds according to the amount of milk they produced. So the shepherds did not milk their cows completely while the landowner was present, but left some of the milk with the cows. From this fatty and rich milk, the shepherds made a wonderfully soft and nutty cheese: Reblochon.

Our Reblochon is a so-called Fermier Reblochon, which means it is made on the same farm as the cows. Fermier cheeses are highly regarded in France, as they are a sign of high quality and excellent animal husbandry. Fermier Reblochon can be identified by the green casein spot added to the cheese.

Reblochon is at its best between May and December, when the milk from cows grazing in the mountains is at its sweetest. The cheese is perfect for cooling autumn evenings with wines from the Savoy region, or with a light red wine.

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