French cheese whose name comes from the old french reblocher, which means "milking for a second time". This fresh and tender cheese, with an orange crust and a creamy, moist body, is made of the milk from the second milking of Savoie's montbéliardes, Abondance and tarines cows. This milk is richer and thicker, and is not skimmed prior to manufacture. Enjoy it with Savoie wine. And try it in grilled cheeses!

Adapted from Encyclopédie des fromages, Guide illustré de plus de 350 fromages de toutes les régions de France, Librairie Grund.