What Is Reblochon?
Reblochon is a semi-soft, washed-rind cow's milk cheese from the Haute-Savoie department of the French Alps, produced in the valleys surrounding the Aravis mountains. Its name derives from the Savoyard verb reblocher — meaning "to pinch a cow's udder again" — a reference to a medieval act of tax evasion. Farmers in the 13th and 14th centuries would deliberately under-milk their cows during inspections by landowners, who calculated rent based on milk yield. Once the inspector left, the farmers milked their cows a second time, collecting a richer, creamier milk ideal for cheesemaking. Reblochon was born from that stolen milk.
Today, Reblochon carries both AOC (Appellation d'Origine Contrôlée) and PDO (Protected Designation of Origin) status, granted in 1958 and 1996 respectively. Two styles exist: Reblochon fermier (farm-made, marked with a green casein label) and Reblochon laitier (dairy-made, marked with a red label). Fermier versions, made from raw milk on the farm immediately after milking, are generally more complex and aromatic.
Taste & Texture
Reblochon delivers a sensory experience that is gentle yet characterful. The paste is pale ivory-yellow, supple, and slightly springy under pressure, growing softer and more unctuous close to the rind as the cheese matures. On the palate, expect a rich, buttery creaminess underscored by roasted hazelnut and fresh milk notes. There is a distinct grassy, Alpine character — a reflection of the high-altitude pastures where the Abondance, Tarine, and Montbéliarde cows graze. A subtle fruitiness and mild earthiness emerge from the washed rind, which carries its own yeasty, mushroomy whisper without ever becoming aggressive.
How to Serve Reblochon
Always bring Reblochon to room temperature for at least 45 minutes before serving — cold dulls its creaminess and mutes its aromatics. Serve it on a cheese board alongside charcuterie, cornichons, and crusty bread, or present it simply with walnuts and a drizzle of floral honey.
Reblochon is the foundational ingredient in Tartiflette, the iconic Savoyard gratin of potatoes, lardons, onions, and crème fraîche — arguably the most famous use of any Alpine cheese. The cheese is halved and laid rind-side up over the dish before baking, melting into a gloriously golden, bubbling crust.
Reblochon vs. Saint-Nectaire
| Feature | Reblochon | Saint-Nectaire | |---|---|---| | Region | Haute-Savoie | Auvergne | | Milk | Cow's milk (raw or pasteurized) | Cow's milk (raw or pasteurized) | | Rind | Washed, pale orange-pink | Natural, grey-mold rind | | Flavor | Buttery, nutty, grassy | Earthy, mushroomy, slightly funky | | Aging | 4–6 weeks | 5–8 weeks | | Best Use | Tartiflette, cheese boards | Cheese boards, melted dishes |
Storage
Wrap Reblochon loosely in wax paper or cheese paper — never cling film, which suffocates the rind and accelerates unpleasant ammonia development. Store it in the warmest part of your refrigerator (typically the vegetable drawer) at 6–8°C. Consume within 5–7 days of purchase for peak flavor. If the rind develops a strong ammonia smell, the cheese is past its best.