Haute-Savoie · France
Reblochon Fermier.
Reblochon Fermier melts on your tongue with the silky warmth of Alpine cream, its paste yielding and supple beneath a delicate washed rind. Grassy and gently nutty, it whispers of high mountain meadows with subtle fruity undertones—never aggressive, always inviting. The aroma is mild and earthy, with that distinctive sweet-savory perfume of a rind kissed by brine and time.
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The story
How it's made.
Why it tastes that way.
Reblochon derives its name from 'reblocher' (to pinch the cow's udder again), referring to a medieval practice where farmers withheld part of their milk from rent collectors, then milked the cows again for richer cream.
The fermier (farmhouse) version carries a green casein plaque, while laitier (dairy) carries a red one. AOC since 1958.
Production · spec
- Milk
- Cow · raw
- Family
- Washed-rind
- Rind
- washed
- Age
- 1–2 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Reblochon Fermier'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 7 categories.
Wine
Beer & Cider
Spirits
Where to find it
Cheese counters.
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