Reblochon is a creamy mountain cheese which has been made for hundreds of years. It name derives from the word "reblocher" which means to milk again. In the middle ages a tax was paid on milk so the farmers would only partially milk their cows in order to pay less tax. After the tax collector left they milked the cows again which yielded a richer milk with which they made their cheese. It is velvety smooth with a rich and nutty flavour. Used extensively in cooking, the traditional ingredient of a great Tartiflette. Unpasteurised, cow's milk.