Review: Reblochon
On a recent visit to Morzine in the Haute-Savoie region of France, I enjoyed a particularly fine reblochon. I was more used to it in raclette or fondue, but eaten simply, at room temperature, it was a delight.
The reblochon was soft and cool, with a creamy, smooth taste. Having previously only experienced it in a tartiflette — a traditional Savoyarde dish of potatoes, lardons and cheese — it had a more delicate flavour than expected. It really needed no accompaniment.
By Cheese-wire reader Lisa Mitchell
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