From Farm to Table: Reblochon and the Revival of Mountain Cheese Tradition
Reblochon is a soft cheese with a washed rind, famous for its velvety creaminess and delicate but persistent aromas. It is perfect for those who love authentic Alpine cheeses and are looking for a versatile product: excellent to enjoy on its own, in raclette, or as the main ingredient of the famous tartiflette.
Origins and History
Created in the 14th century in the Savoie region, Reblochon owes its name to a historic practice of shepherds: the “rebloche” was the second milking, done secretly to avoid milk taxation. This fattier and more concentrated milk gave rise to a richer and tastier cheese. Today, Reblochon is protected by AOP (Appellation d’Origine Protégée) and is produced exclusively in the Thônes area and its surroundings.
The Basics
- Name: Reblochon AOP
- Origin: Haute-Savoie, France
- Milk: Raw cow
- Maturation: Minimum 15 days
- Average weight: 450 g (whole), 240 g (fermier)
- Rind: Washed, thin yellow-orange
- Production area: Approx. 1,300 hectares of Alpine pastures
Tasting Notes
The paste is cream-colored, soft and elastic. On the nose it offers notes of fresh milk, hazelnut, Alpine grass, and a slight animal vein. On the palate it is creamy, sweet and aromatic, with a delicate flavor and a pleasantly rustic finish. The thin rind contributes to the aromatic profile with light mushroom notes.
How It’s Made
Reblochon is produced exclusively with raw milk from three local cattle breeds: Abondance, Montbéliarde and Tarine. After coagulation and shaping, the forms are salted, washed and left to mature in cool, humid caves for at least 15 days, during which they develop the characteristic washed crust and distinctive aroma.
Suggested Pairings
Perfect to enjoy on its own with crusty bread, Reblochon is the absolute protagonist of tartiflette (an extraordinary dish with potatoes, bacon and onions). It pairs magnificently with fresh, aromatic white wines such as a Chignin-Bergeron from Savoy, a Petite Arvine from the Aosta Valley, or a Verdicchio dei Castelli di Jesi DOC.
Average Price
Reblochon AOP can be found for around 10–15 euros for a whole 450 g form. The fermier (artisanal) versions can cost as much as 18–20 euros per form, thanks to the traditional processing and superior quality.
History and Curiosities
Reblochon is one of the symbols of Alpine gastronomy and obtained the AOC in 1958. Its pink rind is the distinctive sign of artisanal production, and each form is marked with a seal: red for fermières (farms) production and green for cooperatives. Tartiflette, although a traditional dish today, was invented in the 1980s precisely to relaunch the popularity of the cheese!
