Washed rind Cow’s milk

Reblochon de Savoie

Born of tax evasion in the Alps, now the soul of tartiflette.

Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.

The name comes from *reblocher* — to milk again. Alpine tenants were taxed on their yield, so they under-milked for the inspection and finished the job afterwards; the second milking, richer in fat, went into this cheese.

Mild, nutty and creamy with a hazelnut finish and only a whisper of washed-rind funk. Melted over potatoes, bacon and onion it becomes tartiflette, a dish invented in the 1980s largely to sell more Reblochon, and none the worse for it.

Tastes of

hazelnut cream alpine herbs a light farmyard note

Put it next to

Savoie white Potatoes Charcuterie Dry cider