Reblochon Aop cheese

REBLOCHON AOP MARIE-ANNE CANTIN selection. The name reblochon comes from two words from the Savoyard dialect: reblocher, which means "to milk a second time", and rablassa which means "to maraud". Made from raw milk, Reblochon has a pleasant, subtle and mellow taste. Some enthusiasts detect a nutty flavor in it. As always, choose farmhouse cheeses, with a more characteristic flavor; they represent a little more than 20% of total production. They can be recognized by their green casein plaque, placed on the cheese when it is fresh and which then sinks into the crust. About 500 gr For you, the cheeses are refined in our cellars with daily care in order to delight your taste buds. The weight of all individual cheeses can therefore vary depending on the ripening.