The know-how of Reblochon cheese making was born in the 13th century in the valley of Thônes, in Haute-Savoie, France.
Reblochon is a Protected Designation of Origin since 1976. The milk must come from cows of the Abondance, Tarines, and Montbéliardes breeds, which graze in the mountain pastures in the summer and which, in the winter, feed on the hay cut in the summer in these same pastures.
Farmhouse Reblochon: only one milk, that of the farmer's herd, and a handmade elaboration, step by step (washed, turned according to a precise rhythm, rubbed, matured in cellars at different temperatures, it passes up to 25 times between the hands of master cheese makers).
Subtle and velvety flavor, with a fine hazelnut tone. Rind with a saffron yellow color and a fine white foam. Creamy and supple paste of ivory color.