Reblochon comes from Savoie and Haute-Savoie and has AOC status. It is a washed rind and smear ripened cheese made using raw cows milk. This is a Petit Reblochon because of its size - around 250 grams.
Even if you didn't realise this was a washed rind cheese, as soon as you begin to unwrap it, you'd start to smell those telltale aromas - once fully unwrapped that distinctive orange rind would leave you in no doubt.
If I was staying in Paris longer I'd probably give this cheese a week before opening it to make sure it's at its prime but even at this stage it is a pretty good cheese. Creamy, nutty and when left at room temperature, soft and sticky.
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