Reblochon Cheese from France – A Savoyard Delight

Reblochon is a legendary French cheese from the Alpine region of Savoie. This soft, washed-rind cheese boasts a creamy texture and a nutty, complex flavor. Its name derives from the word “reblocher,” meaning “to pinch a cow’s udder again,” a nod to its historical origins. Reblochon holds the prestigious Appellation d’Origine Protégée (AOP) status, ensuring its traditional production methods and quality.

Distinctive Features

Reblochon is instantly recognizable by its small, flat cylindrical shape. Each wheel typically measures about 14 centimeters in diameter and 3 to 4 centimeters in height. It weighs approximately 450 to 550 grams, making it a perfect size for sharing. The cheese has a smooth, supple, and orange-pink washed rind that is slightly sticky to the touch.

Beneath the rind lies a pale ivory paste that is exceptionally soft and creamy. The texture is smooth and almost spreadable at perfect maturity. Its moisture content is high, giving it a luxurious mouthfeel. The aroma is distinctly earthy and pungent, with notes of cellar and fresh cream.

Reblochon Varieties

There are two main types of Reblochon, both protected under the AOP. Reblochon de Savoie Fermier is the farmhouse version, made with raw milk from the producer’s own Tarine or Abondance cows. This variety is considered the most authentic and has a deeper, more complex flavor profile. It is identifiable by a green casein label on its rind.

Reblochon de Savoie Laitier is the dairy or cooperative version. It is produced in larger quantities using pasteurized milk collected from multiple farms. This type generally has a milder, more consistent flavor and a slightly firmer texture. It is marked with a red casein label to distinguish it from the fermier version.

History and Traditions

Reblochon’s history is deeply rooted in the frugal and clever practices of 13th-century farmers in the Thônes and Arly valleys. Landowners taxed farmers based on the volume of milk their herds produced in a single milking. To avoid high taxes, farmers would perform an incomplete first milking when the landowner was present.

After the landowner left, they would perform a second, complete milking—the “rebloche.” This richer, creamier milk was not declared and was used by the farmers to make a small, rich cheese for their own consumption. The Savoie region is also famous for other culinary treasures like génépi liqueur, diots sausages, and tartiflette, a classic potato dish that famously uses Reblochon.

Production Process

The production of Reblochon is strictly regulated to maintain its AOP status. The process begins with whole cow’s milk, which is gently warmed. Natural rennet is added to coagulate the milk into a curd. The curd is then cut into small pieces, which helps to release the whey.

The curds are manually ladled into moulds, a traditional method that preserves their delicate structure. The cheeses are pressed to expel more whey and then salted. They are aged for a minimum of three weeks in humid cellars. During this time, the rinds are regularly washed with a brine solution, which encourages the growth of the characteristic bacteria that give the cheese its color and flavor.

Wine or Beverage Pairings

Reblochon pairs beautifully with white wines from its own Savoie region. A crisp, dry Jacquère or a light Roussette de Savoie complements the cheese’s creaminess and cuts through its richness. These local wines share a terroir with the cheese, creating a harmonious regional pairing.

Beyond local wines, a fruity red Gamay from Beaujolais or a light Pinot Noir from Burgundy also works well. The bright fruit notes balance the earthy flavors of the rind. For beer lovers, a malty Belgian Abbey ale or a traditional French bière blonde provides a excellent contrast to the cheese’s pungent aroma.

Suitable Fruit and Vegetables

Fresh, crisp fruits provide a wonderful contrast to the unctuous texture of Reblochon. Slices of green apple or firm pear offer a refreshing crunch and slight acidity. Grapes, both red and green, contribute a burst of sweetness that complements the cheese’s savory notes.

For vegetables, cornichons or pickled onions provide a sharp, vinegary tang that cuts through the fat. Walnuts and hazelnuts are classic accompaniments, adding a crunchy texture and a toasty flavor that enhances the cheese’s nutty characteristics. A simple green salad with a light vinaigrette also serves as a perfect palate cleanser between bites.

Suitable Meat and Fish Dishes

Reblochon is a key ingredient in many hearty Savoyard meat dishes. It is famously melted over potatoes, onions, and lardons in the classic tartiflette. The cheese also works wonderfully melted over a simple roasted chicken, creating a rich, creamy sauce.

It can be used to top a gourmet burger, where its melting quality adds immense flavor. While not a traditional pairing with delicate fish, Reblochon can be incorporated into a creamy sauce for a baked white fish like cod or haddock. Its strong flavor stands up well to cured meats like saucisson sec and jambon cru.

Presentation

Remove Reblochon from the refrigerator at least one hour before serving. This allows it to reach its ideal serving temperature of around 18 to 20°C. At this temperature, the paste becomes wonderfully soft and the full spectrum of flavors is released.

Present the whole cheese on a wooden board or a slate plate to enhance its rustic charm. Use a cheese wire or a large knife with a thin, hot blade to cut it into even wedges. Provide separate knives for each cheese to avoid mixing flavors. For eating, a standard cheese knife or a small spreader is perfectly suitable for the soft paste.

Recipe Ideas

Classic Tartiflette

Tartiflette is the quintessential Savoyard dish, designed specifically to showcase Reblochon. It is a hearty, comforting gratin of potatoes, onions, bacon, and cream, all topped with a whole wheel of melted cheese. This dish originated in the 1980s as a way to promote Reblochon sales. It is now a staple in ski resorts and family gatherings throughout the French Alps.

The key to a great tartiflette is using waxy potatoes that hold their shape and a good quality smoked bacon. The Reblochon is typically sliced in half through its equator, with the rind left on to impart maximum flavor. Baking it until the top is bubbling and golden brown creates an irresistible crust. It is best served immediately with a green salad and a glass of white wine.

• 1.2 kg waxy potatoes (e.g., Charlotte)
• 200 g smoked bacon lardons
• 2 large onions, thinly sliced
• 1 clove garlic, minced
• 200 ml crème fraîche
• 1 whole Reblochon cheese (about 500g)
• Salt and pepper to taste
• 1 tbsp butter

1. Preheat your oven to 200°C (180°C fan).
2. Boil the whole potatoes in their skins until just tender. Drain, cool, peel, and slice into 1 cm rounds.
3. In a large frying pan, fry the lardons until crispy. Remove and set aside.
4. In the same pan, melt the butter and sauté the onions until soft and translucent. Add the garlic and cook for another minute.
5. In a large bowl, mix the potato slices, cooked lardons, onion mixture, and crème fraîche. Season well with salt and pepper.
6. Transfer the mixture to a large baking dish. Slice the Reblochon in half horizontally and place both halves, rind-side up, on top of the potatoes.
7. Bake for 20-25 minutes, until the cheese is completely melted and bubbling, and the top is golden brown.
8. Let it rest for 5 minutes before serving.

Reblochon and Ham Croque Monsieur

This recipe elevates the classic French croque monsieur by using Reblochon instead of the usual Gruyère. The result is a richer, creamier, and more flavorful sandwich. It makes for an exceptional lunch or a sophisticated snack. The melted Reblochon creates an incredibly indulgent béchamel-like sauce from within.

The key is to use good quality, thick-cut ham and sturdy bread to hold the filling. The sandwich is then griddled or baked until the bread is crispy and the cheese has utterly melted. The rind of the Reblochon can be left on for extra flavor or removed for a milder result. Serve it hot, cut diagonally, with cornichons on the side.

• 8 slices of pain de mie or good quality white bread
• 4 slices of cooked ham
• 200 g Reblochon, sliced (rind can be on or off)
• 2 tbsp Dijon mustard
• 2 tbsp butter, softened

1. Spread one side of each bread slice with softened butter.
2. On the unbuttered side of four slices, spread a thin layer of Dijon mustard.
3. Top the mustard with a slice of ham and a generous layer of sliced Reblochon.
4. Close the sandwiches with the remaining bread slices, buttered side out.
5. Heat a large frying pan or griddle over medium heat.
6. Cook the sandwiches for 3-4 minutes on each side, pressing down gently, until the bread is golden brown and the cheese has melted.
7. Serve immediately.

Similar Cheeses and Alternatives

If you enjoy Reblochon, you will likely appreciate other soft, washed-rind cheeses from the Alpine region. Saint-Nectaire, from the Auvergne, offers a similar supple texture and earthy, mushroomy notes, though it is slightly firmer. Tomme de Savoie is another classic from the same region, but it is a firmer, milder cheese made from skimmed milk.

From Switzerland, Vacherin Mont d’Or is an excellent alternative, especially in its warmer, almost spoonable winter version. Its flavor is similarly pungent and creamy. For a stronger, more assertive experience, Époisses de Bourgogne, with its distinctive orange rind and intense aroma, provides a powerful alternative. Taleggio from Italy also shares the same washed-rind category and buttery texture, though it often possesses a more pronounced tangy acidity.

Reblochon cheese: Questions and answers