This typical cheese from the Apls was originally made as a result to the lack of milk used for the Beaufort or others Gruyeres.Tome de Savoie is often made with skim milk after the cream has been used to make butter. This is why Tomes are traditionally lo
A Savoie cheese that derives its name from racler(meaning to scrape) which descibes the way the mountain people cut this cheese. The cheese is made in the form of a wheel, about 8 cm thick and 40 cm in diameter, weighing about 6 Kg. The rind is dark-beige
Reblochon is made by mixing the milks of three different breeds of cow : abondance, tarine, and montbéliarde. At milking time, the herdsmen did not quite complete the milking. After the controllers had left, the herdsmen finished the milking. They “re-bloched”.That’s where the name comes from.