Reblochon fermier AOP

Review 
€16.00
Tax included

One day, I tasted the farmer’s Reblochon ...I liked it fresh and sweet on my tray even more melting and warm on a bed of potato.

Quantity

What is the rebloche?

In the Middle Ages, the peasants had to pay the rents due to the owners.

The trick was to not milk all of the milk when collecting it and to "tuck in" the udder after the collector left.

As the milk at the end of the milking was always richer in cream, the small amount diverted gave…

Reblochon.

We offer it in its farm version.

Data sheet

Type of milk
cow
Label
AOP
geographic origin
Auvergne- Rhônes-Alpes
view
Fine saffron yellow crust covered with white foam. The ivory yellow paste is smooth and supple.
taste
Has a slight more or less pronounced cellar smell, a delicate and velvety flavor with a nutty aftertaste.
nose
Woody smell, leather for the crust and butter, cream for the dough.
type of milk
raw milk
Intensity
little pronounced
Affinage
5 to 7 weeks

Write your review

Reblochon fermier AOP

One day, I tasted the farmer’s Reblochon ...I liked it fresh and sweet on my tray even more melting and warm on a bed of potato.

Write your review