Reblochon

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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

Recipes Featuring Reblochon

Cheese Plate

Videos Featuring Reblochon