Reblochon
reh bloh shohn
Exceptionally creamy, Reblochon has a strong, herbal aroma and nutty aftertaste. Try Reblochon melted on a baked potato or in a potato casserole, and pair it with a sweet white or light red wine.
Origin Rhône-Alpes, France
Production & Aging Washed rind, aged for 6 to 8 weeks
Appearance White, bloomy rind with a pale yellow paste
Taste & Texture Soft, creamy texture, strong herbal aroma, and a nutty aftertaste
Wine Pairing Suggestions Beaujolais
Beer Pairing Suggestions Dunkel, Stout, Wheat
Similar Cheeses Beaufort, Tomme de Savoie