Reblochon

A French creamy cheese, softer than Brie. It has an intense herbal aroma and a nutty aftertaste. When the cheese is overripe it becomes bitter. It is aged in cellars or caves and is turned every two days during the process and is washed with whey so aging doesn't take so long. Best served before dinner or as a table cheese. Especially good with baked potatoes or tartiflette. Well paired with a Savoie white wine or a fruity red wine like Beaujolais.