maturing
Reblochon Fermier
| Milk | Region | O.T.o.M | Best Season |
| Cow | Haute-Savoie | 14 to 28 days |
June-January |
| Wine recommended | White Roussette |
| A.O.C. obtained in 1958. | A perfect creamy cheese with a light aromatic flavour,it's washed with white wine from Savoie. |
