The short version
A soft washed-rind cheese from the Savoie Alps, nutty and supple with a gentle funk. Much milder than Époisses, richer than Taleggio. Its name comes from a medieval scheme to underpay the landlord, which is a better origin story than most cheeses get.
What it is
Reblochon AOP is made in the Haute-Savoie. Tenant farmers were taxed on milk yield, so they under-milked their cows while the landlord's agent watched, then milked again — re-blocher — afterwards. That second milking was richer in fat and became this cheese. Raw-milk Reblochon can't be legally imported to the US, so what's available here is a pasteurized version or a Reblochon-style cheese.
- Taste
- nutty, buttery, faintly barnyard, savory, mildly sweet
- Texture
- soft and supple, yielding but not runny
- Look
- flat disc, pale ivory paste, thin washed orange-pink rind with a white bloom
Second-milking fat is the mechanism and it's still true today. The higher fat content gives Reblochon its supple, buttery texture and blunts the sharpness a washed rind would otherwise contribute — which is why it's one of the gentlest cheeses in this category despite the orange rind.
What it pairs with — and why
| Pair it with | Why it works |
|---|---|
| Baguette | Plain bread under a soft, mildly funky cheese. |
| Boiled potatoes | Tartiflette — Reblochon melted over potatoes, bacon and onion — is the regional dish. |
| Cured ham and bacon | Salt and smoke with a buttery alpine paste. |
| Cornichons and pickled onions | Sharp vinegar cutting fat. |
| Apple and pear | Fresh acid against richness. |
| Walnuts | Tannin cuts the fat and the crunch breaks a uniformly supple bite. |
| Savoie whites, dry cider, light reds | Regional and acidic. |
Skip it with: delicate fresh cheeses in the same corner. Reblochon is gentle for a washed-rind but still more aromatic than a brie.
How to prep it for the board
1. Temper 45 minutes. It should be soft and yielding. 2. Cut wedges from the center out, keeping rind on each piece. 3. Serve 1–1.5 oz per person. One disc serves four to six. 4. Put it in the middle of the board's intensity range, between the mild cheeses and the strong ones. 5. Eat the rind or trim it — it's edible and part of the flavor, though some find it too funky. 6. Consider tartiflette if you're feeding people properly: sliced potatoes, bacon, onion, a halved Reblochon on top, baked until molten. 7. Fix: an ammonia smell means it's over-ripe. A gentle barnyard smell is correct.
What to buy
| Product | Where | Notes |
|---|---|---|
| Reblochon-style cheese (pasteurized) | Cheese counters, Whole Foods | Raw-milk Reblochon can't be imported to the US. This is what's available. |
| Fromage de Savoie / Tomme au Marc | Cheese counters, specialty | Related Savoie washed-rind cheeses sold under various names. |
| Taleggio | Whole Foods, cheese counters | Similar gentleness, easier to find — see its own page. |
| Saint-Nectaire | Cheese counters, Whole Foods | Auvergne, earthy and supple. A close relative in feel. |
| Tomme de Savoie | Cheese counters | The firmer Savoie cheese — see its own page. |
| Red Hawk | Cheese counters, West Coast | The American washed-rind alternative — see its own page. |
Label check: in the US, expect "Reblochon-style" or a related Savoie name rather than AOP Reblochon. Ask the counter what they have.
Skip: planning around genuine AOP Reblochon in the US. Import rules make it unavailable, and pretending otherwise leads to a wasted trip.
Quick FAQ
Why can't I find real Reblochon in America? It's a raw-milk cheese aged under 60 days, which US regulations prohibit for import. Pasteurized versions and Reblochon-style cheeses are what's available.
What does the name mean? Re-blocher — to milk again. Tenant farmers under-milked in front of the landlord's agent and milked again afterwards, using that richer milk for this cheese.
How strong is it? Mild for a washed-rind. Nutty and buttery with a light barnyard note.
Can you eat the rind? Yes, though it's the funkiest part. Some trim it.
What's tartiflette? The regional dish — potatoes, bacon, onion and a halved Reblochon baked until molten. Worth making.