Reblochon cheese, which is produced in the Savoie province, is considered one of the oldest French cheeses. Reblochon belongs to the category of uncooked pressed cow's milk cheeses.

Reblochon cheese must be aged for at least 18 days, but reaches full maturity after 4-5 weeks. It is ripe when the rind is well formed, which implies a tender and creamy dough.

It became famous thanks to the Savoyard tartiflette, a dish made of potatoes, onions and bacon baked in the oven with cheese.

Another way to enjoy the cheese is to serve it on a platter accompanied by other cheeses, such as Tom, Abondance, Beaufort, Camembert, rustic bread, figs and grapes. You will appreciate the delicacy and sweetness of its flavours, especially if you combine it with hazelnuts.

Store the cheese at a temperature of between 4° and 8°C and remove it an hour before tasting to allow its flavour and creamy texture to develop.