Mainly produced in Haute-Savoie:

Farm-made Savoie Reblochon and Petit Reblochon

• green casein label
• processed using milk from the same herd
• mainly the Abondance breed of cow
• made in the morning and evening with the second milkings, 365 days a year. Each week, the cheese maturer collects the farm-made reblochons, carries out the maturing process in the cellars, and is responsible for sales based on individual client requirements

Dairy-made Savoie Reblochon and Petit Reblochon

• red casein labels
• milk from several herds
• made once a day, in small village cheese dairies
• its flavour comes from maturing for at least 16 days, and more often 21 to 30 days Each casein label indicates the dairy’s identification number and a batch number ensuring traceability of Savoie Reblochon cheese from its production to the consumer’s basket.
• mountain pasture cheese, altitude of between 1,000 and 2,700 m.
• grass type: flowering meadows and fine high-altitude grass

PRODUCT ORIGIN

CE Declaration : Made in France
Country of origin and processing :
Haute-Savoie France
Food establishment approval number : FR 74-281-020 CE

PRODUCT SPECIFICATIONS

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