Reblochon Fermier, Cows Milk, 500g

Reblochon Fermier Cheese is 500g of Reblochon Fermier AOP from Savoie, the farmhouse version of this celebrated mountain cheese, made on the farm with the milk of a single herd. Reblochon Fermier cheese is the finest Savoie mountain soft cheese. As a result, the fermier designation gives a richer and more complex character than the laitier version. Furthermore, 500g provides the perfect quantity for a classic Tartiflette for four. In particular, the green casein label confirms genuine fermier production.

About Reblochon Fermier Cheese

We source French soft cheese from specialist affineurs and fermier producers across Normandy, Burgundy, Savoie and the Rhône-Alpes. In particular, fermier production means the cheese is made on the farm with a single herd. As a result, a Camembert de Normandie fermier is a fundamentally different product from a supermarket version. Furthermore, the great washed-rind cheeses of France — Epoisses, Munster, Langres and Livarot — have a pungency and depth no other cheese style matches. However, soft cheeses are at their best at room temperature — allow 45 to 60 minutes out of the fridge before serving. In particular, AOP and DOP certification guarantees genuine French origin. Additionally, every cheese here benefits from the finest bread and a complementary wine. That commitment to fermier quality defines every soft French cheese we offer. That is why this product from The Artisan Food Company consistently impresses even the most discerning cheese lovers.

Why Choose Reblochon Fermier Cheese From Us

Using French soft and washed-rind cheese well requires one essential habit: patience. In contrast to serving straight from the fridge, soft cheese at room temperature has an entirely different flavour and texture. As a result, always remove soft cheese at least 45 minutes to 1 hour before serving. Furthermore, a ripe Brie or Camembert should wobble and feel almost liquid at the centre. However, washed-rind cheeses smell considerably stronger than they taste — the aroma is a poor guide to the flavour. In particular, the Langres crater is designed to receive Champagne or Burgundy at the table. Moreover, baking Vacherin, Camembert or St Marcellin at 180°C creates a molten experience. Additionally, always serve on a board with good bread — nothing else is needed. That room temperature patience and good bread define how to serve these magnificent cheeses.

How to Serve Reblochon Fermier Cheese

To get the very best from it:

• Cut in half horizontally and melt over a classic Tartiflette of potatoes, lardons and onion.
• Serve at room temperature on a cheese board after 45 minutes out of the fridge.
• Furthermore, melt in a gratin where the soft washed-rind character enriches the dish.
• Additionally, serve with good sourdough and Savoie white for the simplest authentic pairing.

Perfect Pairings

This product pairs beautifully with:

• Tartiflette — the definitive Reblochon preparation.
• Good sourdough and a glass of Apremont or Roussette de Savoie alongside.
• Savoie mountain charcuterie — jambon de Savoie, diots — alongside.
• A crisp Alsatian Pinot Gris or a Savoie white at the cheese board.

Storage: Keep refrigerated. Furthermore, consume within 5 to 7 days, checking the use-by date. However, always remove from the fridge 45 to 60 minutes before serving. Soft cheese is at its best at full room temperature.

However you serve it, Reblochon Fermier Cheese brings a character that only genuine artisan cheese can deliver. Moreover, great cheese always rewards good bread, the right wine and serving at room temperature.