One of the classic Alpine cheeses from the Savoie. The word derives from the verb reblocher which means ‘to pinch a cow’s udder again’. This is because it is made from the thicker second milking. Reblochon is the original tax dodge. Way back when medieval lords taxed milk, farmers under-milked their cows until the yield was measured. They then milked again. This tax-free milk was richer and creamier; perfect for cheese.

Reblochon hails from Haute Savoie in the Alps. A supple creamy cheese, it has a delicate velvety nutty taste.

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