Made from unpasteurised cows milk. Reblochon is traditionally made from the milk of three breeds of cattle, the Abondance, Montbéliarde and the Tarine.
The flavour of Reblochon is delicate and subtle. It is a very fresh tasting cheese and the smell also reflects this. The paste is smooth and ivory coloured, with a supple texture. The natural rind varies from yellow to orange and usually has a light covering of white mould.
Reblochon is excellent on the cheeseboard, with a glass of Savoie wine, or can be enjoyed when melted on baked potatoes.