Reblochon (Savoie)

The semi-soft disc weighing 500 g (1 lb 2 oz) has a washed and rubbed pinky-gold rind. The cheese has a supple chewy texture, with a lovely earthy aroma and rich hazelnut or fresh cobnut taste. The rind is all important to the overall flavour profile, but if the rind becomes hard or wet, cut it away as it will taste bitter. I like to add a few scoops of this cheese just before serving a fondue – it really gives it a glossy finish, although Reblochon is traditionally used in a classic Tartiflette (see recipe pages 252–253).