Reblochon ≈200g

From Haute Savoie, the name "reblochon" comes from the Savoyard term re-blocher meaning in the sixteenth century "to pinch again" or "to milk a second time", or reblasse, from a name given to a local fraud, but the practice would be older. This second milking milk, not abundant but rich in cream, has a higher fat content and is therefore of better quality.

This unpasteurized cow's milk, not abundant but rich in cream, has a higher fat content and is therefore of better quality. It is creamy texture and its light, sweet and fragrant nutty taste to combine as a starter or as a light dish with fruits, vegetables and summer spices. 

Suggested Pairing: Sancerre, Pouilly-Fumé, Apremont