What makes Re­blo­chon so spe­cial?

Khaleej Times - - CHEESE TALK -

It is made from whole, un­pas­teurised milk and must meet rig­or­ous stan­dards to earn the cov­eted PDO (Pro­tected Des­ig­na­tion of Ori­gin) recog­ni­tion.

It is moun­tain cheese with a soft washed-rind and smear ripened moun­tain cheese. A ripe cheese may weigh be­tween 450-500g. It is known for its last­ing nutty taste.

Two types of Re­blo­chon are pro­duced: Re­blo­chon Fer­mier (green tag) made on the farms in the Thônes val­ley area and Re­blo­chon Fruitier (red tag) made in the co-ops or fac­to­ries in Savoie.

It is best en­joyed melted with pota­toes, cold, dry and grilled meats, and sausages.

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