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Back in the Middle Ages in the Alps, the landlords taxed the farmers on the quantity of milk produced. To avoid paying a heavy tax, the farmers would give to the landlord the morning milking, and produce, illegally, a cheese with the second milking (“reblochi”’ in Savoie patois), not as abundant but fatter and richer giving a rich and creamy cheese, mild in taste. An excellent addition to the cheeseboard, Reblochon is also perfect for making Tartiflette – a warming, Alpine dish, please contact us for the recipe!

£2.75 quarter cheese ( c. 140g )

£5.50 half cheese

£9.95 whole cheese - Special Price

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Price: £2.75

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