Reblochon is a disc-shaped cheese with a beige/straw coloured rind and a soft, creamy paste which, in very ripe examples, can take on the consistency of very thick double cream. The aromas given off by the rind of Missillier’s cheese are extraordinary, giving an impression of warm, clean cattle – a real testament to the extra complexity raw milk farmhouse production can give a cheese. The flavour is creamy and rich with lingering notes of nuts and a slight smoky pungency from the rind.
Raw Cow’s Milk, Salt, Lactic Starters, Animal Rennet
The cheese is delicious when melted for classic dishes, but also excellent on cheeseboards.