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.
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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
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Reblochon's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Reblochon.
24 pairings across 10 categories.
Wine
Beer & Cider
Spirits
Where to find it
Cheese counters.
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