FAKE NEWS ON REBLOCHON, TO BE CONSUMED ALL YEAR ROUND IN ATHENS.

Which lean cheese do I choose to eat in the summer?

Fake! Reblochon is not an exclusively winter cheese. From Paris cheese dairy and delicatessen in Athens for 5 years has been supporting you in your choice of cheese according to the seasons.

The tartiflette, a comforting dish made with potatoes and Reblochon, eaten at the bottom of the ski slopes has contributed to the consumption of Reblochon in winter in a sustainable way.

The delicious Reblochon Savoie cheese made from raw cow's milk is a lean cheese (20-22% fat). In other words, reblochon is possible before or during the beach!

But above all, with an aging period of 18 days, the best time to taste a Reblochon is spring/summer. The cows feast on extremely rich meadows in the Alps and give it back to us in the cheese.

Do not forget in your picnic basket the reblochon, a mirabelle plum jam, a walnut bread, an amber beer or a fresh dry and fruity white wine.

Find Reblochon  all year round at the From Paris boutique or on http://from-paris.gr. See you soon.