Reblochon de Savoie is a cheese made from raw cow's milk from the Rennet animal, which is then pressed to drain off the excess milk. It is matured in the cellar on the spicy board for at least two weeks.
The beautiful cheese has a fine, pinkish appearance, a soft texture that is white to pale yellow in color. The taste of this cheese is fine, with a nutty flavor and herbal aromas.
The Reblochon is made by a farmer who is still transhumant and has his own mountain pastures. The grass-fed to his cattle in winter only comes from his mountain pastures.
Reblochon is an excellent part of Savoyard cuisine and can be eaten at any time of the day. It is also used to make hot dishes, such as tartiflette.