REBLOCHON (500g piece)
The cheese is made by mixing the milks of three different breeds of cow : abondance, tarine, and montbéliarde.
The cheeses are put into a cellar to dry, and are turned every 2 days and washed with whey. Reblochon is a well-proportioned cheese with a nutty aftertaste that contrasts with a strong odour of the cellar. The creamy cheese often has a herbal aroma. From this process, the rind turns a orange-yellow with a velvety texture.
Pair it with Beaujolais Morgon (Gamay grape)