Revolution is Roger Crudge’s version of the French recipe for Reblochon and the name and label alludes to a little of the politics behind the recipe.

Reblochon derives from the word 'reblocher' which when literally translated means 'to pinch a cow's udder again'. During the 14th century, the landowners would tax the mountain farmers according to the amount of milk their herds produced. The farmers would therefore not fully milk the cows until after the landowner had measured the yield. The milk that remains is much richer, and was used to make the cheese.

soft uniform centre. The rind is washed with beer!

450 gm rounds