Reblochon Cheese: This is what you need to know
Discover Reblochon, a creamy French cheese from the Alps. Perfect for fondue or tartiflette, with a rich, nutty flavor.
Reblochon Cheese: This is what you need to know Read More »
Reblochon
Reblochon Definition and Scope
Reblochon is a soft, washed-rind cheese originating from the Haute-Savoie region of France. It holds AOC (Appellation d’Origine Contrôlée) status since 1958, ensuring production follows strict geographical and technical rules. This cheese belongs to the family of pressed, uncooked cow’s milk cheeses, typically weighing around 450 grams.
Its name derives from the Savoyard word “reblocher,” meaning “to pinch a cow’s udder again.” This refers to the historical practice of partially milking cows for tax purposes, then completing the milking afterward. Reblochon is made exclusively from raw milk of three specific cow breeds: Abondance, Montbéliarde, and Tarine.
Reblochon Production Process
Production begins with raw whole cow’s milk heated to approximately 32°C before adding rennet. The curd is cut into small pieces and gently stirred, then pressed into molds for several hours. Each wheel is turned regularly during this initial pressing phase to ensure proper moisture distribution.
After unmolding, the cheeses are salted and aged for a minimum of three weeks in humid cellars. During maturation, they are regularly washed with brine solution, which encourages the development of their characteristic orange-pink rind. This washing process also promotes the growth of specific surface bacteria that contribute to Reblochon’s distinctive aroma and flavor.
Reblochon Sensory Profile
Reblochon features a smooth, supple texture that becomes creamier as it ages. Its ivory-colored paste shows few holes and should feel tender to the touch. The edible rind is thin, moist, and displays a distinctive orange-pink coloration with occasional white mold patches.
This cheese offers a delicate, nutty flavor with subtle hints of hazelnut and fresh cream. Its aroma is moderately pungent but not overpowering, characteristic of properly aged washed-rind cheeses. The flavor profile intensifies slightly toward the rind while maintaining overall balance and smoothness.
Reblochon Culinary Uses
Reblochon is famously used in tartiflette, a traditional Savoyard dish combining potatoes, bacon, onions, and white wine. Its excellent melting properties make it ideal for baked dishes and gratins. The cheese maintains its creamy consistency when heated without becoming stringy or oily.
Beyond cooked applications, Reblochon is enjoyed at room temperature on cheese boards with crusty bread. It pairs well with light red wines like Beaujolais or crisp white wines from the Savoie region. The cheese should be consumed within its optimal maturity window to appreciate its full flavor spectrum.
Reblochon Regional Examples
Authentic Reblochon comes exclusively from the Haute-Savoie department in the French Alps. The production area includes the Aravis massif, Thônes valley, and surrounding alpine pastures. These high-altitude grasslands contribute specific floral notes to the milk through the cows’ diet.
Two main types exist: Reblochon Fermier (farmhouse) made with milk from a single farm, and Reblochon Fruitier (dairy) using milk from multiple farms. Farmhouse versions typically feature a green casein label, while dairy-produced wheels carry a red label. Both must adhere to the same strict AOC production standards.