Reblochon Cheese
Reblochon is a semi-soft, washed-rind cheese from the Savoy region of the French Alps, protected by AOC designation since 1958. Known for its creamy texture, distinctive orange-gold rind, and rich, nutty flavor with fruity undertones, it becomes increasingly soft and aromatic as it ages. This cheese is particularly prized for melting applications and is a essential ingredient in traditional Savoyard cuisine, especially the iconic dish Tartiflette.
Flavor Profile
Warm, toasted hazelnut and walnut notes with subtle caramel undertones
Apple, pear, and dried apricot characteristics with honey-like sweetness
Mushroom and forest floor notes from the washed-rind aging process
Buttery, smooth mouthfeel with rich dairy character
Mild sulfurous aroma from the orange rind, intensifying with age
Seasonality
Winter (December-February) when it reaches optimal creamy texture
Year-round, though production peaks in summer with milk from Alpine pastures
Best Months
Culinary Uses
Available Forms
Key Techniques
- Melting
- Baking
- Gratinéing
- Fondue
- Raclette
- Serving at room temperature
- Broiling
Classic Dishes
Flavor Pairings
Perfect Pairings
Creamy texture and subtle potato flavor complement the cheese's richness without competing; traditional pairing in Tartiflette
Regional wines with acidity and minerality balance the cheese's richness and enhance its fruity undertones
Alpine herbs echo the terroir of the cheese and add aromatic elegance
Alpine cheese origin and mineral acidity in wine perfectly complements the creamy, nutty cheese flavors
Salty, smoky flavors provide textural contrast and cut through the cheese's creaminess perfectly
Good Pairings
Roasted nut flavors reinforce the cheese's natural nutty character
Earthy umami flavors align with the cheese's earthy notes from the washed-rind aging
Fruity, low-tannin reds complement without overwhelming the delicate cheese
Fresh fruit acidity and sweetness complement the cheese's fruity notes and provide pleasant textural contrast
Roasted nut flavors reinforce the cheese's natural nutty character
Storage & Handling
Method
Refrigerate in original wrapping or cheese paper at 35-40°F (2-4°C) in the cheese drawer
Duration
2-3 weeks from purchase, up to 4 weeks from production date if properly stored
Pro Tips
- Keep away from strong-smelling foods as it absorbs odors easily
- Store in the warmest part of the refrigerator (cheese drawer) for proper texture development
- Remove from refrigerator 30-45 minutes before serving for optimal flavor and creaminess
- Wrap in parchment or specialized cheese paper; avoid plastic wrap which traps moisture
- Once opened, rewrap carefully to prevent rind from drying out
Origin & Heritage
History
Reblochon originates from the Savoy region of the French Alps, with documented production dating back to the 13th century. The name derives from the Savoyard word 'reblocher,' meaning 'to milk again,' referring to a second milking of cows after initial collection. Historically, tenant farmers would perform this second milking with the remaining, richer milk to create cheese they could keep, while landowners received the first milking. The cheese gained AOC protection in 1958 and remains one of France's most celebrated Alpine cheeses.
Cultural Significance
Reblochon holds deep cultural importance in Savoyard traditions and is integral to the identity of Alpine French cuisine. It is celebrated annually during winter festivals and is considered a symbol of regional heritage and craftsmanship. The cheese represents the alliance between pastoral farming practices and Alpine gastronomy, embodying centuries of culinary tradition.
The Science
Understanding the key chemical compounds helps explain why reblochon cheese pairs well with certain ingredients.
Fruity, apple-like volatile compound responsible for the cheese's characteristic fruity aroma and flavor profile
Fatty acid contributing to the creamy mouthfeel and subtle buttery notes; increases with aging
Sulfur-containing compound from the washed-rind process, providing the mild pungent, earthy character
Created through Brevibacterium linens fermentation on the rind, contributing mushroom and forest floor aromatics
Ring-structured compounds creating the sweet, milky, creamy characteristics that develop during aging
Quick Tips
TL;DR for Reblochon Cheese
Best For
Tartiflette, Fondue Savoyarde
Top Pairing
Waxy Potatoes Yukon Gold
Pro Tip
Melting
Storage
2-3 weeks from purchase, up to 4 weeks from production date if properly stored fresh · Up to 2 months, though texture and flavor may deteriorate frozen
Nutrition
Per 100g
Health Benefits
- Excellent source of bioavailable calcium and phosphorus for bone health and density
- Rich in casein and whey proteins for muscle maintenance and satiety
- Contains conjugated linoleic acid (CLA) from grass-fed Alpine cattle, linked to metabolic benefits
- Provides B vitamins (B12, riboflavin) essential for energy metabolism
Buying Guide
Price Range: $$$
Look For
- Smooth, unblemished orange-gold rind with slight stickiness and slight give when pressed gently
- Creamy, pale ivory interior that appears slightly moist without any discoloration
- AOC seal on packaging confirming authentic Reblochon de Savoie protected designation
- Pungent but pleasant aroma, not ammonia-like; earthy mushroom notes indicate proper aging
Avoid
- Dry, cracked, or excessively sticky rind; indicates improper storage or over-aging
- Hard, chalky, or separating interior; sign of poor handling or age beyond 4-6 weeks
- Strong ammonia smell or offensive odor; indicates spoilage or improper storage temperature
- Visible mold (other than the natural surface mold), discoloration, or oozing liquid in packaging
Where to Find
- Specialty cheese shops with knowledgeable cheesemongers, French or European delicatessens, High-end supermarkets with dedicated cheese counters, Online artisanal cheese retailers specializing in French imports, Alpine region open-air markets (France and Switzerland), Direct from producers in Haute-Savoie or Savoie departments
Did You Know?
- 1.The name 'Reblochon' comes from the Savoyard patois word 'reblocher,' meaning 'to milk again.' Tenant farmers would secretly perform a second milking with the richest milk after landowners collected the first milking, creating this cheese from milk technically not owed to their employers.
- 2.Reblochon was temporarily banned in France during the Revolution because of its association with feudal landlord practices, as it represented the exploitation of tenant farmers' labor.
- 3.The distinctive orange-gold rind develops from the Brevibacterium linens bacteria used in the washing process, which is the same bacterium that gives Limburger cheese its famous pungent aroma.
- 4.Only two categories of Reblochon exist: 'Fermier' (farmhouse-made from milk of a single farm) and 'Laitier' (creamery-made from milk of multiple farms), with Fermier commanding premium prices and higher regard among aficionados.
- 5.A traditional Reblochon wheel weighs between 250-400 grams and measures about 4 inches in diameter, making it an ideal size for serving as an elegant appetizer or melting for a small group.
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