The cheese is excellent on the cheeseboard or can be melted on baked potatoes. Reblochon also features as a classic ingredient in one of the Alps' best-loved dishes, the Tartiflette.
Reblochon has been made in the summer Alpine pastures of the Haute Savoie since the 13th century. In the 14th century farmers were forced to pay a tax based on the milk yield of their cattle, so to avoid payment the farmers would partially milk their
Unpasteurised cow's milk, animal rennet.
It contains: Milk
Minimum 12 days
Delicious in Tartiflette.
The Longman family have been farmers and farmhouse cheese makers in Somerset for over 200 years. In the 1930’s Great