Moelleux du Revard

This soft cheese, with its very creamy texture and washed-rind, offers a strong flavour that remains on the palate. Its smooth texture makes it generous, and slightly salted, and besides, it offers a delicious woody aroma thanks to the spruce strap surrounding it.

Milk

Cow

Production

The cows producing Moelleux du Revard milk are also the ones enabling the production of Abondance and Reblochon cheeses. It is then ripened for 5 weeks in Schmidhauser's cellars.

Tasting tips

Pairing cheese and wine

Moelleux du Revard is delicious served with a fruity champagne, and will match a dry red wine (Pomerol, Saint-Emilion, Saint-Estèphe…).

Our Moelleux du Revard

In 1961, Jacques Schmidhauser, born in Switzerland, moved to Haute-Savoie, where he launched his business. As a cheese lover, he decided to ripen his exceptional products in the maturation cellar of the Annecy Castle. Today, his son Max, together with his brother and sister, took over the dairy. They left the historical cellars to settle in Alex, on former quarries. There they built a ripening room made of covered bricks, to prepare their gourmet selection of Savoy cheeses.

Did you know that ?

This cheese is quite recent, since it was first produced in 2008. It may be seen as an improved version of the traditional Vacherin des Bauges (Mont-d’Or). The spruce strap avoids the cheese to run, and strengthen its character thanks to delicious and woody aromas.

Origin

Facts

Description

Commercial name : Pierre Robert Name : Raw Milk Cow cheese Type : Washed soft rind cheeses Preservation : Around 8°C

Composition

Fat content : 27% Ingredients : Raw cow milk, enzyme, rennet, salt Allergen : Milk

Local cheesemaker / refiner

Name : Schmidhauser Address : 73100 Trévignin

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