Reblochon

What is Reblochon?

Reblochon is a soft cheese with a washed rind produced in the Alpine areas of France. It comes from raw cow's milk, specifically from breeds like Abondance, Tarentaise, and Montbéliarde. The wheels are round, measuring about 14 centimetres across and 3 to 4 centimetres thick. Each wheel weighs roughly 450 grams. The texture is soft and uniform inside, while the outside has a distinctive washed rind. The flavour is nutty and leaves a lasting impression on the palate.

Where does Reblochon come from?

The cheese originated in the Thônes and Arly valleys within the Aravis massif. Thônes remains the main production hub today, with local cooperatives continuing the tradition. Until 1964, it was also made in Italian Alpine regions. After that date, Italian versions were sold under different names like Rebruchon or Reblò alpino. The name derives from 'reblocher', meaning to milk a cow twice, a practice born from tax evasion by mountain farmers.

What does Reblochon taste like?

The taste is distinctly nutty. This flavour persists even after the soft centre is consumed. The texture is smooth and consistent throughout the paste. The washed rind contributes to the overall sensory experience. As the cheese ages for six to eight weeks, these characteristics develop fully.

How Reblochon is made

Producers use raw cow's milk from specific local breeds. The curds are handled gently to maintain a soft texture. The wheels are formed and then aged for six to eight weeks. During this time, the rinds are washed, creating the smear-ripened surface. Cooperatives in Thônes oversee much of this process.

How Reblochon is eaten and cooked

Reblochon is essential for making tartiflette, a Savoyard gratin. This dish combines the cheese with potatoes, bacon lardons, and onions. It can be eaten as part of a dinner meal where its melting properties are utilised. The cheese is also served on boards or as a snack due to its soft texture and nutty flavour.

Reblochon through the day

This cheese fits well into dinner settings, particularly when melted into dishes like tartiflette. It can also be enjoyed as a snack or on a cheese board. Its soft nature makes it suitable for casual eating rather than formal feasts.

Reblochon in the world's kitchens

Reblochon is central to Savoyard cuisine. In France, it is deeply tied to the Alpine traditions of Haute-Savoie. Historically, it was also part of Italian Alpine cooking before 1964. Today, Italian producers make similar cheeses under different names. The French version remains the most recognized in regional gastronomy.

Faith and ritual

In the 16th century, farmers offered Reblochon to Carthusian monks in the Thônes Valley. This gift, known as 'fromage de dévotion', was given in exchange for blessings on their homes. This practice highlights the cheese's role in religious hospitality and local faith traditions.

Reblochon at celebrations

While not tied to specific festivals, the cheese is associated with hospitality. Farmers historically shared it with monks and landowners. It remains a staple in local Alpine communities, reflecting pastoral life and seasonal dairy production.

Custom and folk tradition

The name reblochon comes from the practice of rebloching, or milking cows twice. Farmers held back some milk during the first milking to avoid taxes based on yield. The richer second milk was used to make cheese. This folk custom turned into a celebrated culinary tradition.

Buying, keeping and serving Reblochon

Generally, soft washed-rind cheeses should be kept cool and wrapped properly to maintain moisture and prevent drying out.

What to use instead of Reblochon

In the United States, Reblochon is unavailable due to pasteurization laws. Delice du Jura is marketed as a substitute. Préféré de nos Montagnes and Raclette are also suggested as alternatives for those unable to import the original cheese.

Protection and trade

Reblochon holds an Appellation d'Origine Contrôlée (AOC) status granted in 1958. This protection ensures only cheese made in specific French regions meets the standards. Production is concentrated in cooperatives around Thônes. Italian exports have declined since 1964, with local variants sold under other names.

Dishes with Reblochon

Questions people ask about Reblochon

Good reading and sources

• Reblochon on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos and video
• Wikidata recordOpen data