Kamil Perry
Reblochon is a French cheese made in the Alpine region of Haute-Savoie from raw cow's milk. It is a soft, washed-rind and smear-ripened cheese with a distinctive orangey rind. The cheese is well-aged in an airy cellar, and its exterior is washed during maturation, resulting in a fine, velvety rind that varies from yellow to orange. The close-textured pate is very smooth, supple, and ivory in colour.
| Characteristics | Values |
|---|---|
| Type of Cheese | Soft washed-rind and smear-ripened |
| Region | Haute-Savoie, France |
| Milk | Raw cow's milk |
| Cow Breeds | Abondance, Tarentaise, and Montbéliarde |
| Weight | 450-500g |
| Rind | Fine, velvety, and varying from yellow to orange |
| Pate | Smooth, supple, and ivory in colour |
| Crust | Light beige |
| Texture | Close-textured |
| Taste | Mild fruity with an intense nutty aftertaste |
| Smell | Slight scent of the cellar |
| Storage Temperature | 10-12° c |
| Shelf Life | 10 days |
| Pairing | Savoie wine, bread, nuts, dried fruits |
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What You'll Learn
Reblochon is a soft, washed-rind cheese
The cheese is aged in an airy cellar, and this can be seen in the fine white mould that covers the rind. The rind is distinctive, ranging in colour from yellow to orange. The cheese itself is ivory-coloured, with a very smooth and supple texture. Reblochon has a slight cellar scent, and a mild fruity taste with an intense nutty aftertaste. It pairs well with Savoie wine and is a classic ingredient in the French dish Tartiflette.
Reblochon has been produced since the 13th century, though it was kept a secret by farmers until the French Revolution due to the milk tax. It was also known as "fromage de dévotion" (devotional cheese) in the 16th century as it was offered to monks in the Thônes Valley by farmers who wanted their homesteads blessed. The centre of Reblochon production remains in Thônes, where it is still made in local cooperatives.
Reblochon has not been available in the United States since 2004 because it is unpasteurised and does not meet import laws. Substitutes such as Delice du Jura, Préféré de nos Montagnes, and Raclette are often suggested as alternatives.
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It is made from raw cow's milk
Reblochon is a French cheese made in the Alpine region of Haute-Savoie. It is a soft, washed-rind and smear-ripened cheese made from raw cow's milk. The cheese gets its name from the practice of holding back some of the milk from the first milking. In the 14th century, landowners would tax mountain farmers according to the amount of milk their herds produced. To avoid this, farmers would not fully milk their cows until after the landowner had measured the yield. The milk left in the udder after this first milking is much richer, which gives Reblochon its creamy taste.
The best types of cow breeds for producing the milk needed for Reblochon are the Abondance, Tarentaise, and Montbéliarde. Farmers feed their animals mainly with grass in the summer and hay in the winter, giving the milk its natural taste. The cheese is well-aged in an airy cellar, and characteristics of this ageing can be seen in the rind of the cheese, which is covered with a fine white mould. The rind is usually yellow to orange in colour.
Farmhouse cheese discs are matured for at least two weeks, during which the cheese develops an edible light beige crust and a buttery dough. Reblochon has a slight scent of the cellar and a mild fruity taste with an intense nutty aftertaste. Its delicate and subtle flavours go well with a glass of Savoie wine.
Reblochon is no longer available in the United States as it is unpasteurised and has not been sufficiently aged to pass U.S. import laws concerning the pasteurisation of soft and semi-soft cheese.
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It has a fruity taste with a nutty aftertaste
Reblochon is a soft, washed-rind and smear-ripened French cheese made in the Alpine region of Haute-Savoie from raw cow's milk. It has a fruity taste with a nutty aftertaste. The cheese is well-aged in an airy cellar, and characteristics of this ageing can be seen in the fine, velvety rind, which varies from yellow to orange. The close-textured pate is very smooth, supple, and ivory in colour. The cheese is matured for at least two weeks, during which it develops an edible light beige crust and buttery dough.
The fruity and nutty flavour profile of Reblochon makes it an excellent choice for a cheese board, especially when paired with a glass of Savoie wine. It is also a classic ingredient in one of the Alps' best-loved dishes, the Tartiflette. This baked gratin is traditional in Haute Savoie and typically includes potatoes, bacon, cheese, and wine.
When serving Reblochon on its own, it is best enjoyed within 10 days of purchase. It should be kept in a cool place (10-12°C) and left at room temperature for two hours before eating. Reblochon also pairs well with various bread varieties, nuts, and dried fruits like figs, raisins, or apricots.
For those in the United States, it is important to note that Reblochon has not been available since 2004 due to import laws concerning the pasteurisation of soft and semi-soft cheese. However, substitutes such as Delice du Jura, Préféré de nos Montagnes, Raclette, and Taleggio are often suggested as close alternatives.
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It is named after the practice of holding back milk during the first milking
Reblochon is a French cheese that originated in the mountains of Haute-Savoie. The name is derived from the word "reblocher", which means "to pinch a cow's udder again". This refers to the practice of holding back some milk from the first milking, which was common during the 14th century when landowners taxed mountain farmers according to the amount of milk their herds produced. Farmers would not fully milk the cows until after the landowner had measured the yield, and the milk that remained was much richer, resulting in the creamy taste of Reblochon.
The cheese is made from raw cow's milk, specifically from the Abondance, Tarentaise, and Montbéliarde breeds. It is a soft, washed-rind and smear-ripened cheese with a distinctive orangey rind. The cheese is well-aged in an airy cellar, and the characteristics of this ageing can be seen in the fine, white mould that covers the rind. The pate is very smooth, supple, and ivory in colour, with a mild fruity taste and an intense nutty aftertaste.
Reblochon is traditionally packed on a thin spruce wood plank, which helps to naturally regulate humidity. It should be kept in a cool place (10-12°C) and is best eaten within 10 days of purchase, left at room temperature for two hours before consuming. The cheese is a key ingredient in the classic French dish Tartiflette and is also commonly enjoyed on a cheeseboard, paired with a glass of Savoie wine.
Due to its raw milk content and insufficient ageing, Reblochon does not meet US import laws and has been unavailable in the United States since 2004. Substitutes such as Delice du Jura, Préféré de nos Montagnes, and Raclette are often suggested as alternatives.
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It is unavailable in the US due to import laws
Reblochon is a soft washed-rind and smear-ripened French cheese made in the Alpine region of Haute-Savoie from raw cow's milk. It is a true gem of French culinary heritage. The name Reblochon comes from the word "reblocher", which means "to pinch a cow's udder again". This refers to the practice of holding back some of the milk from the first milking. During the 14th century, landowners would tax mountain farmers according to the amount of milk their herds produced. The milk that remains is much richer and was traditionally used to make Reblochon, giving it its creamy taste.
Reblochon has not been available in the United States since 2004 due to import laws. The cheese is unpasteurized and has not been sufficiently aged to meet U.S. food safety standards. The Food and Drug Administration (FDA) has a detailed set of regulations on cheese, and as a result, many traditional European cheeses are banned in the USA. The most common reason for banning is the use of raw milk.
Delice du Jura, a pasteurized soft-ripened cheese, is marketed as a close substitute for Reblochon in the United States. It is said to have an incredible paste and a rich flavor. Other substitutes include Préféré de nos Montagnes, Raclette, Taleggio, Camembert, and Fontina.
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Frequently asked questions
Reblochon is a soft, washed-rind and smear-ripened French cheese. It has a distinctive orangey rind and a very smooth, supple, ivory-coloured pate.
Reblochon has a mild fruity taste with an intense nutty aftertaste. It pairs well with Savoie wine.
Reblochon originated in the Thônes region of Haute-Savoie in the French Alps.
