Named after the French Reblochon from the Alps region, this cheese was a rebel to our cheesemaker, changing between each batch before achieving something pleasant. Rebelochon is a pasteurized cow milk washed rind, aged between 10 and 15 days.

Pair it with a Pinot Gris (a dry white wine), or cook it to make up a Texan Tartiflette.

Ingredients

Pasteurized cow milk, cultures, rennet, salt

Allergen

Cow milk

Sensory notes

• Texture: Soft and creamy.
• Color: White to beige.
• Rind appearance: Orange with sometimes a veil of white, dry to sticky to the touch.
• Aroma: Pungent and earthy smell.
• Flavor: Creamy and nutty, astonishingly less strong than the smell, unless you let it ripe…
• Pairing suggestions: Pair it with a dry white wine like a Pinot Gris. On the plate, add a few slices of apple or pear to contrast the creaminess of the cheese with some acidity. Or cook it on top of potatoes, with onions and bacon bits.