Chablochon is made by Fruitères Chabert, a third generation family owned creamery, founded in 1936. They use milk from neighbouring dairies in the Savoie region, ensuring freshness and quality. Chablochon was inspired by the classic Reblochon de Savoie. The thin, mild washed rind encapsulates a rich, soft, sticky paste. Flavours are buttery, with subtle notes of grass and hay; this pasteurized cheeded will not disappoint. In a pinch, you can substitute for the Reblochon called for in the traditional Savoie tartiflette, because who doesn’t love cheese and potatoes and pretending to be French. Â
Pasteurized cow’s milk