Reblochon Cheese

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#93 of 375 cheese types

Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.

What is Reblochon Cheese?

Reblochon, also known as Reblochon de Savoie, is a semihard cheese made from raw whole cow’s milk in the Alpine regions of Haute-Savoie and Savoie in eastern France. This cheese has a flat disc shape, measuring about 5 inches (13–14 centimeters) in diameter and 1.5–2 inches (3–3.5 centimeters) high, and weighing between 16–19 ounces (450–550 grams). A smaller version is also available, with a diameter of 3 inches (9 centimeters) and a weight of 8–10 ounces (240–280 grams). Reblochon features an ivory-colored, creamy, and supple body, with a yellow-orange rind covered by a thin white mold. The cheese has held a PDO (protected designation of origin) label since 1958, and around 15,300 metric tons are produced annually, with about 2,000 tons being farm-produced (fermier).

Production Methods

Reblochon is produced either in dairies or cooperatives (Reblochon laitier) or on farms (Reblochon fermier). The milk used comes from Montbéliarde, Tarine (Tarentaise), or Abondance cows. Cooperative-produced Reblochon is made once a day using a blend of milk from different farms, and it carries a red casein disc as a label. Farm-produced Reblochon is made twice a day directly after milking, using milk from a single herd, and the process is entirely manual. Farm-produced Reblochon carries a green casein disc. Each year, from the end of May to September, many farm producers move to high mountain pastures with their cattle.

Historical Background

The name Reblochon comes from the patois term "reblocher," meaning "to pinch the cow's udder a second time." In the 13th century, farmers in the Thônes valley were taxed based on the milk yield. To reduce taxes, they would partially milk their cows during inspections and then fully milk them afterward, using the rich, creamy milk for cheese production. Initially, this cheese was consumed secretly by the farmers' families. By the early 20th century, only 40 tons of Reblochon were produced annually. However, with the advent of railways, tourism, and winter sports, its popularity spread rapidly across France.

Cheesemaking Process

Reblochon is made exclusively from raw whole cow’s milk. The starter cultures used are typically Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, with sometimes additional Lactococcus lactis strains. The milk is curdled in less than an hour with natural rennet. The molded cheeses are slightly pressed for a few hours to drain excess whey. After brining, the cheeses are held in a pre-ripening cellar (séchoir) at 57–61°F (14–16°C) for four to seven days, allowing yeast growth essential for maturation. They are then moved to a ripening cellar at 54°F (12°C), where they are regularly turned and rubbed with brine. The optimal ripening period is four to five weeks.

Characteristics and Culinary Uses

Reblochon has a nutty taste that lingers, with a soft and uniform center. It is an essential ingredient in the traditional Alpine dish tartiflette, which combines potatoes, bacon (lardons), and onions. The cheese's rind is covered with a fine white mold, a sign of proper aging.

Cultural and Geographic Significance

Reblochon production remains centered in the Thônes and Arly valleys, with Thônes being the primary production area. The cheese is also produced in Italian Alpine regions, though it is marketed under different names like Rebruchon and Reblò alpino due to geographic designation restrictions.

Availability

Reblochon is unavailable in the United States due to its unpasteurized nature and insufficient aging to meet U.S. import laws. Alternatives like Delice du Jura, Préféré de nos Montagnes, and Raclette are marketed as substitutes in the U.S.

Key Facts About Reblochon Cheese

Country of Origin France
Specific Origin Haute-Savoie and Savoie
Certification PDO (1958)
Milk Type Raw whole cow’s milk
Milk Treatment Raw
Rind Yellow-orange covered with a thin white mold
Texture Ivory-colored, creamy and supple
Colors Ivory, yellow-orange
Forms Disc-shaped, 5 inches diameter, 1½–2 inches high, 16–19 ounces; smaller version: 3 inches diameter, 8–10 ounces
Age 3 to 4 months
Rennet Type Natural rennet