French cheese whose name comes from the old french
reblocher, which means "milking for a second time". This
fresh and
tender cheese, with an
orange crust and a
creamy,
moist body, is made of the
milk from the second milking of
Savoie's
montbéliardes,
Abondance and
tarines cows. This milk is richer and thicker, and is not
skimmed prior to manufacture. Enjoy it with
Savoie wine. And try it in
grilled cheeses!
Adapted from Encyclopédie des fromages, Guide illustré de plus de 350 fromages de toutes les régions de France, Librairie Grund.