Description
Rebelochon is named after the French Alp’s Reblochon. But that recipe rebelled many times when Kirsten tried to replicate it…
Rebelochon is small compared to the source of inspiration, made with pasteurized cows milk. It’s rind is washed and becomes red-ish, with hues of white. It smells strong and reminds us from the farm where the milk was made. Its paste is supple, creamy. Its taste is smoother than its smell, with nutty and even meaty flavors.
To enjoy on a cheese plate, with or without bread, or cooked on potatoes (Try to replicate the famous Tartiflette).
You can pair it with a fresh dry white wine.
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