Farmhouse Reblochon made from raw milk
In Annecy, we are proud to work with passionate producers who keep ancestral traditions alive. Among them, the Bastard-Rosset family, based in Les Clefs in the heart of the Aravis mountain range, perfectly represents the authenticity and heritage of AOP farmhouse Reblochon.
Bastard-Rosset farmhouse Reblochon is produced and matured directly on the farm, using whole raw milk from the family’s own herd. This fully integrated process — from milk production to maturation — ensures a unique aromatic profile, exceptional freshness and a creamy, melt-in-the-mouth texture found only in the finest farmhouse Reblochon cheeses.
Instantly recognizable, this farmhouse Reblochon delights with its supple, creamy paste, soft melting center, delicate fresh hazelnut aromas and subtle floral notes inherited from the alpine pastures of the Aravis. A cheese to enjoy both on a cheese board and in the kitchen — true to the reputation of great alpine cheeses… because in Savoie, it’s impossible to mention Reblochon without thinking of tartiflette.
Discover this AOP farmhouse Reblochon at Au Petit Terroir. An exceptional product from a committed family farm, perfect for winter recipes or as a 100% Savoyard gourmet gift.
