Simple but delicious cheese from a co-operative in Thones, France. The flavour is wonderfully nutty and the texture is supple under its soft brown rind. Sometimes called “the secret cheese” in the 14th century Reblochon was made with the second milking – which was done after the tax inspector had been for his dues. The co-operative in Thones was set up in 1971 and combines tradition with innovation – the cheeses continue to be made immediately after milking on the farm, but are then aged and wrapped by the co-operative.
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