The French word reblocher roughly translates as ‘re-pinch the cows udder’ – which tells us how this legendary ancient cheese is made by using the second milk batch of the day to make it extra creamy and supremely delicious. What’s it taste like? Reblechon has a wonderful creamy nutty taste and an almost patisserie looking fine white mould-covered rind. Where’s it from? Imported from Savoie by Jacques Hennart. This Reblochon AOC comes wrapped as a whole circular cheese of 500g.