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Preferes des Montagnes

If we had a nickel for every time someone asked us for Reblochon - that famous French washed rind from Savoie - well, we probably wouldn't have been so driven to find an apt substitution. You see, years ago the real deal was banned from import due to its high moisture and raw milk status. After a flurry of impostors, we finally found this unassuming offering with uncanny resemblance. Pasteurized, yes, but for no lack of that unctuous buttery flavor or tender edible rind. A hint of pungency pushes this decadence over the edge. Old pairings die hard - go with a fruity Beaujolais.

Just the facts

Country France
Region Rhone-Alps
Milk Type Cow
Pasteurization Pasteurized
Rennet Type Animal
Age 1-2 months
Cheese Type Brie and Creamy
Wheel Weight 1 pound
Pairing Recommendations

Pour a glass of...

  • Merlot

    A smooth and medium-bodied wine with a more rounded flavor than other reds. Dark fruits are present but with minimal tannins and no noticeable spice.
    Pair with: Earthy tommes like Toma Walser, mellow Fontina, or a lightly aged goat cheese like Leonora.

  • Farmhouse Ales

    Farmhouse, Saison, Bière de Garde, Lambic, Sour Beer

    Farmhouse ales, instead of being driven by malt or hops, depend on the yeast for their distinctive spicy, floral, and tart flavors. Commonly made by brewers in France and Belgium, farmhouse ales are usually light in color and body and quite effervescent. From time to time, brewers allow wild yeasts to ferment the beer, resulting in a brew that falls somewhere in between pleasantly bright to bracingly sour.
    Pair with: Mushroomy Brie Fermier or funky, bacony Epoisses are matches made in heaven.

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Makes a great cheese plate with...