What is Reblochon?
A soft, pressed, uncooked raw-milk cheese from the Haute-Savoie and Val d’Arly valleys in the French Alps, made exclusively from the milk of Abondance, Montbéliarde, and Tarine breeds. Produced in two sizes, Reblochon and Petit Reblochon, and in two types: Fermier with a green casein label, made on the farm from a single herd, and Laitier with a red casein label, made in dairies. Aged for a minimum of 15 days on spruce planks. The key ingredient in tartiflette.
Taste, aroma, and texture
Semi-soft and supple, with a smooth, uniform paste. The thin washed rind is orange-yellow and slightly sticky. At full ripeness, the interior becomes creamy and yielding beneath the rind. Melts beautifully in cooking, making it essential for tartiflette.
Lactic, earthy, animal, and herbal notes are all clearly present in balanced measure, forming a rounded alpine bouquet. Fruity notes are noticeable. No smoky character. Fermier versions tend to show slightly more complex animal character than Laitier versions.
Cheesepedia taste profile
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A general profile can describe Reblochon, but it cannot know how closely the cheese fits your preferences. Cheesepedia Premium compares this profile with your personal taste profile and lets you evaluate cheeses side by side.
See your personal matchHow to enjoy it
- Melted into tartiflette with potatoes and onions.
- Used in gratins, baked dishes, or savoury tarts.
- Served with rustic bread, cured meats, or pickles.
What pairs with Reblochon?
Classic serving companions from the Cheesepedia catalog.
- Green Apple & Grapes
- Walnuts
- Sourdough Bread
- Pickled Onions or Chutney
- Walnut Cracker
Find the right wine in Cheesepedia
Cheesepedia uses an expert-designed algorithm that compares the cheese's taste, intensity, and production profile with the wine's body, acidity, tannin, and sweetness. Wine pairings are not generated by AI.
See wine pairings for ReblochonStory and origin
The name derives from the Franco-Provençal verb reblocher, meaning “to milk again.” In the 14th century, farmers whose rent was calculated according to milk production would hold back part of the milk during inspection, then finish milking afterward. This richer second milk was used to make cheese for personal consumption. It has held AOC status since 1958 and PDO status since 1992.
Storage and serving
- Store in the fridge, wrapped in cheese paper or parchment.
- Air travel: suitable for short trips if sealed and kept cool.
Profile sources and methodology
This page uses the same curated record as the Cheesepedia mobile app. Production-style and designation references provide context; they do not imply endorsement of Cheesepedia.
