Identifiable by its green casein
stamp, (Farmhouse Reblochon) or red (Dairy Reblochon), this
cheese is produced in the mountains in summer or in the valley
farmhouses during the winter. The Reblochon de Savoie A.O.C.
can only be made in the official production region.
Cylindrical in form, flat, the Reblochon has a diameter of
14 cm, a thickness of 3.5 cm and a weight of between 450 g
and 550 g.
LE PETIT REBLOCHON has a diameter of 9 cm; a thickness of
3 cm and a minimum weight of 240 g.
A pressed uncooked cheese made from
raw
cow’s milk, the
maturation
period is 3 to 4 weeks at a temperature of + 3° C to +
8° C.
The rind is saffron yellow, covered in a white bloom. The
pate is supple, with a typical, open and pleasant flavour
with an agreeable, healthy nose.
STORAGE TEMPERATURE: + 4C° to + 6C°
