An Alpine cheese from the Savoy region named after the French word “Reblocher” meaning to pinch the cows udder and hold back the milk. In the 14th century the herdsmen would hold back some of the milk due to taxes levied on them for milk production. Once the tax inspectors had done their job then the farmers would milk the cattle again to get a richter creamier milk.
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Ingredients: Milk (Cow, Goat, Buffalo or Ewe’s Milk), Salt, Starter Culture, Rennet
For allergens, please see ingredients.