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
- Temper 45 minutes. It should be soft and yielding.
- Cut wedges from the center out, keeping rind on each piece.
- Serve 1–1.5 oz per person. One disc serves four to six.
- Put it in the middle of the board's intensity range, between the mild cheeses and the strong ones.
- Eat the rind or trim it — it's edible and part of the flavor, though some find it too funky.
- Consider tartiflette if you're feeding people properly: sliced potatoes, bacon, onion, a halved Reblochon on top, baked until molten.
- 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.
