A washed rind with slightly pungent yet round and complex taste. Its recipe originates from the Reblochon tradition in the French Alps where Matthieu grew up. Made out of pasteurised milk, it is surprisingly complex in taste and soft in texture. Beautiful with a dry white wine and. It will be enjoyed for its reflection of the harsh climate of the Great Ocean Road’s shipwreck coast. It can be used as well as a melting cheese on top of any potato based dish.
Check out our recipe for Tartiflette, a classic French dish of potatoes, onions and bacon with a whole wheel of this cheese baked on top!