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Petit Reblochon is one of those unique cheeses that starts off softly on the palate then explodes with flavor towards the end of the tasting. It is made with unpasteurized cow’s milk which means consumers will be treated with an extremely flavorful experience accompanied with robust aromas. Many master cheesemakers opt for unpasteurized milk simply because it gives a far richer cheese experience.
The Petit Reblochon hails from the Haute-Savoie region in France. This wonderful cheese has the Appellation d’origine contrôlée (AOC) designation, which means that reblochon from outside this region is not the true reblochon. There are currently around 150 cheesemakers in the region that produce reblochon.
This wonderful cheese is subtle at the front end of the tasting, bringing thoughts of fruit and aromas of cellars, while forceful with nuttiness towards the rear end of the palate. This cheese is paired perfectly with subtle whites, such as a Burgundy white, or if you’re feeling adventurous, a light red such as a Pinot Noir can work well with this cheese. If you’re looking to step outside the box, a nice beer, such as a blond ale, can also work very well.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.