- French Cheeses
- Quality of cheese
- The French way of life
This creamy cheese is emblematic of the Alps, and is produced in a zone that covers a large part of Haute Savoie and the Val d’Arly in Savoie. It is exclusively made with locally-produced whole raw cow’s milk, and is manufactured by farms and cheesemakers alike.
The history of Reblochon began more than five centuries ago. The farmers of the Aravis mountains were subject to a milk tax to be paid to the local lords. The farmers would wait until the tax collectors left before milking their cows a second time, as the second milking is always creamier. Thus “reblochon” was created, the term being derived from the word “reblocher” which means “to milk again” in Savoie patois.
This cheese obtained a registered designation of origin (AOC) in 1958 and a protected designation of origin (AOP) in 1996.
It is available in two formats: Reblochon, which can be sold cut in half, and Petit Reblochon.
Reblochon is a well-rounded, creamy cheese covered by a thin white “froth” that adds a veil of softness to the very fine texture of its saffron-yellow rind. When sliced, it reveals a creamy, soft, ivory-colored paste.
The rind of this cheese gives off a relatively marked barnyard aroma that contrasts with its subtle taste. In the mouth, Reblochon has a delicate, velvety taste that is enhanced by an exquisite hazelnut note.