Mons Selection Petit Reblochon

Reblochon originates from the Haute-Savoie region of France, where mountain pastures and cool alpine air shape its character. This Petit Reblochon, chosen by Mons at its ideal stage of ripeness, offers a beautiful balance between rustic tradition and refined texture.

The rind is thin and lightly washed, tinted pale orange with a faintly earthy aroma that signals its alpine heritage. Beneath it lies a supple, ivory paste that becomes increasingly creamy toward the center as it matures. When cut at peak readiness, the interior is smooth and luscious, gently yielding without collapsing.

On the palate, it opens with sweet cream and fresh butter, followed by subtle notes of toasted hazelnut and warm milk. There is a mild earthiness from the washed rind, but it remains delicate rather than pungent. A whisper of salinity enhances the richness, and the finish is rounded and comforting, with lingering hints of mushroom and alpine grass.

Under the careful guidance of Mons, the maturation preserves its softness while ensuring clarity of flavor. It is indulgent without excess—deeply creamy, yet balanced and approachable.

Petit Reblochon shines both on a cheese board and in warm dishes.

Classic alpine serving:

Pair with boiled baby potatoes and crusty bread

Add cured ham or prosciutto

Serve with lightly dressed greens for contrast

Wine companions:

A crisp Savoie white wine

Dry Riesling

Light-bodied Pinot Noir

For a simple tartiflette-inspired dish, slice the Reblochon in half horizontally and place it over sautéed potatoes, onions, and lardons. Bake until the top melts and bubbles, creating a golden, creamy layer. The cheese melts beautifully, enriching the dish without overpowering it.

At room temperature, it also makes an elegant centerpiece—its supple paste inviting guests to scoop and spread.

Reblochon’s name comes from the old Savoyard term “reblocher,” meaning to milk a second time. Farmers historically withheld part of the first milking for tax reasons, then returned to milk the cows again—producing richer milk for cheese. From this humble act came one of France’s most beloved alpine cheeses.

The smaller Petit format retains the same character as the traditional wheel but is perfectly sized for modern tables. With Mons overseeing its maturation, each piece reflects both terroir and timing—released when its texture and aroma reach harmony.

It is a cheese of comfort and countryside memory—mountain air, grazing cattle, and fireside meals translated into cream and rind.

Keep refrigerated at 2–6°C. Store in cheese paper or its original wrap, loosely covered to allow it to breathe. Consume within 5–7 days after opening. Remove from refrigeration 30 minutes before serving to allow the paste to soften fully.