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Reblochon Delivery or Pickup
The Instacart guide to Reblochon
About Reblochon
A washed-rind, semi-soft, and smear-ripened mountain cheese, Reblochon originated at the center of Massif des Aravis in the Thrones region of Haute-Savoie in France. It is a softly pressed, raw cheese created from full-cream unprocessed milk.
Reblochon features a smooth velvety rind, ranging from orange to yellow in color. Cheesemongers develop cottage discs for at least two weeks, during which the cheese matures a consumable mild beige crust and buttery dough. Reblochon has a slight cellar scent and a light fruity taste. Its subtle and delicate flavors go well with a glass of Savoie wine. The cheese is good on the charcuterie plate or melted onto baked potatoes. Reblochon also features as an excellent component in one of the Alps' most-loved dishes, the Tartiflette.
How long does Reblochon last?
You should keep your Reblochon cheese in a cool place between 50 to 53 degrees Fahrenheit and consume it by the labeled date or within 10 days of purchase. Keep it at room temperature for two hours before eating.
To tell if your Reblochon has gone bad, check any of these three fundamental attributes: smell, appearance, and taste. Sometimes, you may have to use a combination of these three to determine if your cheese is spoiled. Bad Reblochon cheese may smell of ammonia, sour milk, or even of a freezer or fridge. The best thing to do is smell your cheese when you first buy it to understand how it is supposed to smell so you can notice when something is wrong.
It is natural for Reblochon to grow some mold as it ages. If your cheese has some surface mold, try cutting a quarter-inch off the moldy portion. If underneath that is clean and shows no other signs of spoiling, you should be good. However, if the whole piece is full of thick mold, it may not be worth keeping.
Furthermore, if your cheese has darkened, faded, or has a continuous change in texture, it may be going bad. Other signs to look for are any oil, sliminess, or swelling in the packaging.
If both the smell and appearance test fail, you may have to try a piece of your Reblochon cheese to tell if it has gone off. If you think your cheese has gone sour and needs a flavor test, we recommend that you only taste a small piece. If the cheese tastes sour or has a plain unpleasant aftertaste, it's not edible and should be thrown out.
To save time while purchasing Reblochon cheese, select some on the Instacart app. After checkout, an Instacart shopper will shop your order. We will do our best to ensure your Reblochon cheeses are delivered in as little as 2 hours!
To help your Reblochon cheese stay fresh for an extended period, here are some things you should do from the time you purchase it:
- Store them in cheese papers or bags: To keep your Reblochon fresh for long, store it in cheese papers or resealable bags. These are permeable and protect the cheese from air exposure while letting it breathe.
- Alternatively, wrap in parchment or wax paper: You can wrap your Reblochon cheese in wax or parchment paper and then put it in a partially airtight plastic bag. The paper creates a wall between the cheese and the bag, while the plastic keeps it from drying out.
- Change the paper every time you unwrap: Due to the sweating of the cheese, you may need to replace the wax or parchment paper every time you uncover it. Reused papers may not give you the same porous seal you had before, so begin fresh for long-lasting outcomes.
- Save the date: Before you keep it in a freezer, label your Reblochon with its type and the date you wrapped it. Reblochon cheese is best when it's freshest, so dating it helps you remember how long you've had it.
- Store it in a vegetable drawer or bottom shelf: Ideally, you need to store Reblochon cheese in the lower part of your fridge. Freezing may cause the texture to degrade, so the best place to keep the cheese is in a vegetable drawer or a bottom shelf where the temperature is consistent and not too cold.
Reblochon Near Me
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FAQs about Reblochon
Some of the best recipes for Reblochon may include:
- Reblochon salad and artichoke
- Haddock salad and Reblochon
- Reblochon Terrine with gingerbread
- Asparagus cream soup with Reblochon mousse
- Sage risotto and Reblochon
- Flavored meatballs and Reblochon kebabs.
Due to its soft and easy-to-melt qualities, Reblochon is a good substitute for Gruyère, Taleggio, and Fontina cheese. Reblochon shares its nutty, creamy taste with Gruyere and Fontina, and has similar fruity notes to Taleggio.