A classic French mountain cheese from the Savoie region. Made from whole raw cow’s milk, and coated in a fine rind, it has a delicate nutty flavour. Although delicious as part of a cheesboard, Reblochon is known for its melting qualities and is traditionally used in the Alpine dish tartiflette.
Unpasteurised Cow’s Milk, Starters, Salt, Animal Rennet, Colouring: Rind Annatto
For allergen information, see ingredients in bold
Produced in an environment where celery, wheat, tree nuts, milk, fish, crustaceans and molluscs are handled
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