The product
Reblochon Savoie AOP Fermier
A handmade Reblochon affiné by Joseph Paccard
Code:
46666
Country of origin:
France
Type of Milk:
Raw Cow's milk
Weight:
470 g approx
Minimum order:
1 piece
| Description | A handmade Reblochon produced with raw cow's milk and affiné by Joseph Paccard |
|---|---|
| Appearance | The rind is smooth and thin, hazelnut coloured; the paste is solid, pleasantly melting and ivory in colour |
| Taste | The taste is sweet, with notes of dry fruits and hay; the aromas of the rind are very intense |
| Maturing | At least 5 weeks |
| Curiosity | It is a handcraft Reblochon, produced in Haute-Savoie region, in the heart of Aravis valley at 1000 meters; matured by Joseph Paccard, recognised as one of the best Reblochon affineurs in France |
| Our selection | Matured in Haute-Savoie, in the heart of the valley of the 'Aravis', at 1000 meters altitude, by Joseph Paccard, one of the best affineur for Reblochon fermier. In 2007 we visited Monsieur Paccard in Manigod, to see their maturing cellars. Since then we have been working with them with great pleasure |
| Suggestions | To taste with crêpes or combined with boiled potatoes; perfect for tartiflette |
| Ingredients | Raw cow's MILK, salt, lactic ferments, calf rennet |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 470 g approx |
| Packaging | Wrapped in paper |
| Storage Conditions (packaged products) | Store at a temperature between +4 +8 ° C |
| Country of origin of the primary ingredient | France |
| Nutrition Declaration | Energy: 1360 kJ / 328 kcal Fat: 27,4 g of which saturates: 18,8 g Carbohydrate: <0,1 g of which sugars: <0,1 g Protein: 19,9 g Salt: 1,3 g Typical value per 100 g |
The producer
Fromagerie Joseph Paccard - Manigod Haute-Savoie - France
Why we chose them
In 1990 in the heart of the valley of the "Aravis", at 1000 meters altitude, Joseph Paccard built a small place to mature farmhouse cheeses like
Reblochon, Beaufort and Abondance.
Joseph Paccard's sons, following their father for several years, learned from him the craftmanship of maturing cheese. A fine art that requires skill,
knowledge and above all, passion.
Craftsmanship and extra care for quality have defined Joseph Paccard the best affineur for Reblochon fermier.
In 2007 we visited Monsieur Paccard in Manigod, in Haute-Savoie, to see the production of Reblochon and their maturing cellars. Since then we
have been working with them with pleasure, especially in autumn and winter months, focusing on Reblochon and Beaufort.
This year we propose you two very interesting new cheeses - Manigodine and Bleu du Val d'Aillon - along with three "legends" in the world of
cheese: Reblochon, Beaufort and Bleu du Termignon. No need to say that all these cheeses are made with raw mik.
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