Soft, buttery Alpine washed-rind that eats and melts beautifully.
Reblochon-style cow's milk cheese from the French Alps: supple washed rind, buttery cream line, gentle mushroomy finish. Perfect for tartiflette.
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Prefere De Nos Montagnes is a pasteurized cow's milk cheese from the Rhône-Alpes, made in the same fashion as the classic Reblochon of the French Alps. True Reblochon is raw milk and can't cross the US border, so this is the wheel you reach for when you want that same soft washed-rind character on your board.
Small wheels, thin orange washed rind, and a supple straw-colored paste with a proper buttery cream line right under the rind as it ripens. On the palate, it is milky and buttery up front, with a gentle mushroomy pull from the rind and a soft, warm finish. Nothing sharp, nothing stinky, just a mellow Alpine washed-rind that eats easily and melts even better.
Right in the sweet spot for anyone who loves the idea of Reblochon but has only ever heard about it. Slice it onto warm potatoes for tartiflette, or let a wedge sit out on the board and watch it slowly go oozy under the rind.
Semi-soft and supple, gives easily under the knife, with a buttery cream line running just under the rind and a paler, slightly firmer paste through the middle.
Right in the middle of the road: milky and buttery up front, a gentle mushroomy pull from the rind, nothing sharp, nothing shy.
A medium finish that lingers on the palate for a beat or two, mostly warm cream and a whisper of the washed rind, then clears cleanly.
Very milky and buttery through the middle, like softly whipped cream folded into the paste, with a sweet fresh-milk note on the front of the tongue.
A quiet browned-butter note in the background, more warm-cream than proper hazelnut.
A gentle mushroomy, cellar-cool note from the washed rind, closer to sautéed button mushroom than barnyard.
No real heat, no bite, no peppery finish, this is a mellow washed-rind through and through.
Washed rind
The thin orange washed rind carries a soft mushroomy, damp-cellar note that reads back into the paste as it warms up. Edible and part of the picture.
Reblochon-style stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Alpine washed-rinds ask for the light, high-acid whites and reds of their own valley. A young Beaujolais or a Savoie white cuts the cream, and a dry cider does the same job for the beer drinker.
The paste is rich and milky, so it wants something with acid or crunch to lift it. A crisp pear or a sharp cornichon works the same way here as it does on a French cheese board back home.
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.
Carefully packaged and shipped from our Beverly Hills shop.
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