Supple, buttery washed rind from Savoie—creamy without the funk.
Supple cow's milk washed-rind cheese from Savoie, France. Cream-forward, mildly mushroomy, melts into a perfect tartiflette. Order online.
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Reblochon-style cow's milk cheese from the Savoie region of France, a supple washed-rind wheel built on the rich alpine pastures that gave the original its reputation. Pliable, cream-forward, and squarely in the mild-to-medium range, the kind of washed rind that draws people in rather than scaring them off.
The paste is velvety and giving, with a soft pinkish-orange rind that brings a quiet mushroomy, cellar-cool note over the top of the buttery cream. At room temperature it loosens up and turns almost spoonable, and the flavor pulls a little more savory as the rind opens up. There's a light browned-butter hint along the cream line near the rind, but the dairy itself stays the headline, clean and fresh.
This is the wheel to reach for when you want washed-rind character without the full barnyard. It melts beautifully, which is why it ended up at the center of tartiflette in the first place, and it's just as happy at room temperature on the board with a piece of crusty bread.
Supple and pliable under the knife, with a velvety paste that gives easily and turns spoonable as it warms toward room temperature.
Mild to medium in punch, cream-forward with a quiet washed-rind pull underneath rather than the bigger funk you get from a more aggressive stinker.
A mid-length finish that holds the buttery cream and a gentle savory note for a beat after the swallow, then fades clean.
Strong fresh-cream and buttery lactic character runs through the paste, the calling card of a Savoie cow's milk cheese off rich alpine pasture.
A light browned-butter note hides in the cream line near the rind, but nuttiness sits well behind the dairy.
The washed rind brings a soft mushroomy, cellar-cool note, more damp forest floor than barnyard funk.
No real heat or piquancy, just a faint salty lift from the rind wash.
Washed rind
Thin pinkish-orange washed rind that adds a mushroomy, cellar-cool savory note to the cream-forward paste.
Reblochon stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Alpine whites from the same region cut the cream without overpowering the gentle washed-rind notes, and a clean saison lifts the salt on the finish.
Crisp fruit and sharp pickles cut the richness of the paste, while a thread of honey plays off the buttery cream line.
Real reviews from The Cheese Store of Beverly Hills Google Business Profile. Curated by Dom and his team since 1967.
Domenico and his team are fantastic. I’m a chef and I often get my supplies from The Cheese Store — unique products, carefully selected, from top Italian and French cheeses to excellent local ones.
Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.
Ordered several cheeses from them and the wrong items were delivered. Contacted the store and they recognized the error and immediately sent the correct order the next day without any fuss. Really appreciate the promptness and professionalism.
Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
