Haute-Savoie · France
Reblochon.
Reblochon is a whisper of a cheese—buttery and yielding, with the delicate sweetness of fresh cream and a subtle grassy undertone that hints at Alpine meadows. Its washed rind delivers only the faintest barnyard whisper, while the paste melts on your tongue with notes of hazelnut and a wisp of mushroom, never demanding attention, only rewarding it.
Origin
45.9°N · 6.4°E
The story
How it's made.
Why it tastes that way.
Reblochon takes its name from the Savoyard verb 'reblocher,' meaning 'to pinch a cow's udder again. ' In the 14th century, farmers underreported their cows' milk yields to landlords who taxed by volume; after the inspection, they milked the cows a second time — producing richer, fattier milk used to make this cheese.
Thônes in the Aravis massif has been the center of production for centuries. The cheese gained AOC status in 1958. Two versions exist: 'fermier' (farm-made, marked with a green casein label) and 'laitier' (dairy-made) — AOC rules require raw milk for both.
Production · spec
- Milk
- Cow · raw
- Family
- Washed-rind
- Rind
- washed
- Age
- 1–2 mo
- Protected
- AOP · since 1996
- Intensity
- 2 / 5
- Texture
- semi-soft
Tasting profile
What it tastes like.
These bars are a visual read of Reblochon's flavour and aroma notes, scaled by the cheese's overall intensity — a quick guide, not a lab measurement.
Aroma
Nutrition · per 100 g serving
What's in a wedge.
A 100 g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Serve, cut & store
Out of the fridge,
into its prime.
Guidance for washed-rind cheeses — general practice, not a per-wheel measurement.
Rest
Take it out about 1.5–2 h before serving — cold stiffens the fat and locks up the aromas; cool room temperature is when the flavour shows up.
Cut
Slice in wedges with the rind on — or for a very ripe wheel, take off the top and spoon.
Store
Wrap leftovers in cheese paper or wax paper — never cling film, which suffocates the rind — and keep them in the warmest part of the fridge.
Rule of thumb: the softer and riper, the longer it needs. Thick pieces need longer than thin — and don't leave cheese out much past two hours.
Pairings · Caseo curated
What goes with Reblochon.
39 pairings across 7 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
Counter listings for Reblochon are being verified. Check back soon.
Verified counter listings coming soon. Our team updates listings monthly.
Substitutes
No Reblochon at the counter?.
These will play a similar role on the board and in the pan.
Take it with you
Want to remember this one?.
Log it, pair it, and keep your own tasting notes — Caseo is free.
