Rebochon is one of the tastiest cheeses of France. It’s made in the mountains of the Haute Savoie from cows milk. The name Reblochon derives from the word ‘reblocher’ which literally translated means: ‘to tweak the udder again’. During the 14th century, landowners would tax the mountain farmers according to the amount of milk their herds produced. Canny farmers didn’t fully milk the cows until after the landowner had measured the yield. The remaining milk was much richer and makes for the creamy taste of Reblochon.
Ingredients : Unpasteurised Cows Milk, Salt, Animal Rennet, Culture starters, Annatto.