pochat
Pochat Reblochon de Savoie Cheese
What it is
This is a semi-soft, washed-rind cheese from the Savoie region of France. It is made from unpasteurized cow's milk and has a distinctive orange rind. The cheese has a rich, nutty flavor with a slightly pungent aroma. It is a traditional cheese that is often enjoyed during the winter months. Its creamy texture makes it a versatile ingredient in many dishes.
How people cook with it
Reblochon is a beloved cheese for both simple enjoyment and culinary creations.
- Baked into gratins
- Melted on toast
- Added to savory tarts
- Served on a cheese board
When cooking with Reblochon, it's best to remove the rind if you prefer a milder flavor, though many enjoy it for its unique character. The cheese melts beautifully, making it ideal for dishes like tartiflette, a classic Savoyard potato gratin. It can also be sliced and placed on top of bread for a simple yet delicious open-faced sandwich, or incorporated into quiches and other baked goods. Its creamy nature allows it to blend smoothly into sauces or casseroles, adding a deep, satisfying richness.
How it differs from similar foods
Unlike firmer cheeses, Reblochon has a supple, yielding texture that melts exceptionally well. Its washed rind contributes a more pronounced aroma and a slightly sharper taste compared to many other French cow's milk cheeses. Its specific regional origin also imparts a unique flavor profile tied to the alpine pastures.
Who it is for
Home cooks and cheese enthusiasts who appreciate traditional French cheeses will enjoy this product.
How to keep the rest
After opening, wrap any remaining Reblochon tightly in cheese paper or parchment paper. Store it in the warmest part of your refrigerator, typically the vegetable drawer. It is best consumed within a week of opening to maintain its optimal flavor and texture.