Reblochon Cheese

Wrap tightly in cheese paper or parchment paper, then place in a plastic container or bag. Best consumed within two weeks of opening.

Allow Reblochon to come to room temperature for about 30 minutes before serving to enhance its flavor and texture.

Its excellent melting properties make it ideal for gratins, tarts, and quiches.

Don't be put off by the strong aroma; the flavor is much milder and more complex.

Potatoes

Bacon

Mushrooms

Onions

White wines like Chardonnay or Savoie whites

Light-bodied red wines

Storing in plastic wrap directly, which can suffocate the cheese and affect its rind.

Overheating Reblochon, which can cause it to become oily and lose its delicate flavor.