Reblochon de Savoie AOP La Réserve des Crémiers
706061
Dairy production
3 x 500 gr (~)
Dairy production. Just like in former times this Reblochon is still made both in the morning and in the evening from freshly milked raw milk. This cheese is ripened in damp cellars for 3 weeks and is washed twice a week. It reaches a degree of ripeness about 2/3 and develops a thin white layer of mould. It becomes soft and creamy.