RDB is inspired by the classic French Reblochon, and is aged for between one to two months. Regular washing helps to soften the paste and give the rind a reddish tint. This cheese is named for our Head Cheese Maker’s Maternal Grandfather, who was a dairy farmer in Quebec from the 1940’s to the 1960’s.
It is believed to be the first Washed Rind Cheese made on a full-time basis in Alberta.
Second Place in the “Soft-Ripened Washed Rind
– High Moisture over 42% – All Milks” Category
2017 American Cheese Society Judging and Competition