There are 2 types of reblochons: the reblochon fermier, and the fruitier.
The Reblochon Fermier is an artisanal cheese that always comes from the farm with certain particularities: a single milk coming exclusively from the farmer’s herd, and a handmade production. The processing is necessarily done with warm milk, immediately after each milking, so twice a day. This manufacturing method helps preserve the landscapes, the economic fabric, the authenticity of our mountains… and offers us a distinctive flavor and a very creamy texture! It is recognizable thanks to its green casein label and its Fermier mention.
The Reblochon Fruitier or dairy cheese is, for its part, produced in a fruitière or cheese dairy with milk collected from several farms in the production area. It is recognizable thanks to its red casein label.
