Reblochon
Reblochon is a semi-soft, washed-rind French Alpine cheese produced in the Haute-Savoie region of France, protected by Appellation d'Origine Contrôlée (AOC) designation. Known for its pale golden exterior and creamy, supple interior, it offers a delicate balance of nutty, fruity, and slightly peppery flavors. This traditional cheese has been crafted since the 13th century and remains a cornerstone of Savoyard gastronomy and French culinary heritage.
Flavor Profile
Rich, velvety mouthfeel with pronounced dairy sweetness and smooth texture
Warm hazelnut and almond notes with subtle mineral, cave-like undertones
Subtle stone fruit and dried apricot notes with herbal Alpine meadow characteristics
Gentle spice and slight tannic bite on the palate, particularly in aged versions
Earthy depth from white mold development and washed-rind maturation
Seasonality
Summer and early autumn (June-September)
Year-round, though quality varies seasonally
Best Months
Culinary Uses
Available Forms
Key Techniques
- Baking in gratins
- Melting for fondues
- Broiling until golden and bubbly
- Incorporating into creamy sauces
- Serving fresh on cheese boards
- Layering in potato dishes
- Room temperature on platters
Classic Dishes
Flavor Pairings
Perfect Pairings
Alpine terroir connection; wine's acidity cuts through cheese richness while minerality complements savory profiles
Local Alpine whites possess acidity and minerality to cut richness; traditional regional pairing with shared terroir
Mountain herb aromatics align with cheese's Alpine origin; freshen heavy dairy richness
Natural affinity creates classic Alpine cuisine; cheese melts into creamy sauce coating starches perfectly
Mountain herb aromatics align with cheese's Alpine origin; freshen heavy dairy richness
Good Pairings
Nutty flavors harmonize with cheese's hazelnut profile; textural contrast with creamy cheese
Creamier Jura cheeses pair well; wine's acidity cuts through richness while spice notes complement cheese complexity
Earthy umami notes echo cheese's cave-aged characteristics; create depth in composed dishes
Nutty flavors harmonize with cheese's hazelnut profile; textural contrast with creamy cheese
Earthy umami notes echo cheese's cave-aged characteristics; create depth in composed dishes
Storage & Handling
Method
Refrigerator storage in cheese section (35-40°F / 2-4°C) wrapped in parchment or wax paper in breathable container
Duration
2-3 weeks from purchase, longer if vacuum-sealed
Pro Tips
- Store in the coldest part of refrigerator away from strong-smelling items
- Keep in parchment paper (not plastic) to allow the cheese to breathe and prevent ammonia buildup
- Remove from refrigeration 30-45 minutes before serving to reach optimal flavor and texture
- Keep away from fruits and vegetables that produce ethylene gas
- Monitor rind regularly and wipe with clean cloth if surface mold appears
Origin & Heritage
History
Reblochon originated in the 13th century in the Thônes and Morzine valleys of Haute-Savoie, where it was created by dairy farmers in mountain chalets. The name derives from the Savoyard patois word 'reblocher,' meaning 'to pinch again,' referring to a second milking that occurred after tax collection. When farmers rebloched (re-milked) their cows after collecting taxes, they used this richer, cream-laden milk to create this luxurious cheese. The cheese gained protected AOC status in 1958, cementing its status as an essential Alpine cheese.
Cultural Significance
Reblochon represents the heritage and terroir of the Savoyard Alps, intrinsically linked to Alpine dairy farming traditions and the region's pastoral identity. It holds profound cultural importance in French Alpine communities, appearing in traditional celebrations, family gatherings, and prestigious culinary events. The cheese embodies the philosophy of mountain gastronomy—transforming local milk and mountain resources into a product of exceptional quality and distinction.
The Science
Understanding the key chemical compounds helps explain why reblochon pairs well with certain ingredients.
Volatile sulfur compound creating subtle cabbage-like, savory notes characteristic of washed-rind development
Fruity, pineapple-like ester contributing to tropical fruit and dried apricot aromatics in aged Reblochon
Organic compound responsible for the distinctive pungent, slightly cheesy aroma intensifying with maturation
Primary organic acid from milk fermentation creating tangy backbone and preservative antimicrobial qualities
Organic compound imparting subtle earthy, petrichor-like notes reminiscent of wet soil and Alpine meadows
Terpene compound contributing faint citrus and herbal notes from Alpine vegetation consumed by dairy cows
Quick Tips
TL;DR for Reblochon
Best For
Tartiflette, Fondue Savoyarde
Top Pairing
Savoie White Wine Apremont
Pro Tip
Baking in gratins
Storage
2-3 weeks from purchase, longer if vacuum-sealed fresh · 3-4 months for acceptable quality, though texture changes slightly frozen
Nutrition
Per 100g
Health Benefits
- Exceptional source of calcium and phosphorus for bone health and strength
- High-quality protein supports muscle maintenance and tissue repair
- Contains conjugated linoleic acid (CLA) from grass-fed Alpine cattle, linked to potential metabolic benefits
- Provides vitamin B12 for neurological function and energy metabolism
Buying Guide
Price Range: $$$
Look For
- Pale golden-orange rind with light mold bloom, not overly dark or dried
- Supple, slightly yielding texture when gently pressed (should not be hard or chalky)
- Creamy interior visible at the cut edge, pale ivory to light golden color
- Aroma should be pungent but pleasant—nutty and earthy, not ammonia-like or sulfurous
Avoid
- Rind appearance excessively dark brown or blackened, indicating over-maturation
- Interior that appears dry, chalky, or separated from rind (sign of age or mishandling)
- Strong ammonia smell overwhelming other aromatic notes (sign of spoilage)
- Sunken or collapsing top with liquid seeping from rind (indicates advanced decay)
Where to Find
- Specialty cheese shops with dedicated Alpine cheese sections, French delicatessens and European import markets, High-end supermarket cheese counters with AOC-certified selections, Farmers' markets in regions near Alpine areas (summer/early fall), Online cheese retailers specializing in French imports, European food importers and mail-order cheese services, Restaurants and bistros serving traditional French Alpine cuisine
Did You Know?
- 1.The name 'Reblochon' comes from the Savoyard word 'reblocher,' referring to a second milking that occurred after tax collectors departed with the first milking—farmers would secretly re-milk their cows to produce this cheese using the richer, cream-laden milk not claimed by authorities
- 2.Reblochon de Savoie holds protected Appellation d'Origine Contrôlée status, meaning only cheese produced in the Thônes and Morzine valleys with specific AOC protocols can bear the official denomination
- 3.The distinctive red cassein label affixed to every AOC Reblochon wheel serves as proof of authenticity and traceability, a quality mark recognizable to consumers worldwide
- 4.Reblochon cheese wheels are traditionally marked with specific patterns pressed into the rind—a practice dating back centuries used to identify individual dairy farms and maintain quality standards
- 5.During fermentation, specific bacterial cultures create the characteristic washed rind, which is regularly brushed with saltwater solution by cheese makers to develop the pungent aroma and prevent unwanted mold growth
Plating Guidance
Explore all techniques →Vessel
Temperature-appropriate plates - chilled for cold dairy
Color Palette
White and cream tones, contrast with colorful accompaniments
Arrangements
Garnish Ideas