description Reblochon Overview
Reblochon is a soft, washed-rind cow's milk cheese originating from the Haute-Savoie and Savoie regions of the French Alps. Its name comes from the local term "reblocher," meaning "to milk a second time," a historical practice where farmers secretly milked their cows after the landowner's quota was met to produce a richer milk. The cheese is characterized by its creamy texture and mild, nutty flavor. It holds a Protected Designation of Origin (PDO) status and is the primary ingredient used in the traditional Alpine dish tartiflette.
insights Ranking position
Reblochon ranks #20 of 176 in the Fermented Food ranking, behind Raclette, ahead of Époisses.
help Reblochon FAQ
What dish is Reblochon cheese most famous for being used in?
Reblochon is the defining ingredient in tartiflette, a rich, traditional Alpine dish from the Savoie region of France. The cheese is melted over a skillet of potatoes, onions, lardons (bacon), and white wine to create a comforting, gooey meal.
Where does Reblochon cheese come from?
Reblochon is a soft, washed-rind cow's milk cheese that originates from the Thônes and Arly valleys in the Savoie region of the French Alps. It holds a Protected Designation of Origin (PDO) status, which strictly dictates its region of production.
How did Reblochon get its name?
The name Reblochon is derived from the French word "reblocher," which translates to "a second milking" or "to pinch a cow's udder again." In the 13th century, farmers would secretly perform this second milking after the landowner's rent quota had been met, using the richer, higher-fat milk to make this cheese.
Can authentic Reblochon be sold in the United States?
No, authentic raw milk Reblochon cannot be legally imported or sold in the United States due to strict FDA regulations on unpasteurized cheeses. However, American cheesemakers often produce pasteurized, similar-style cheeses like "Rush Creek Reserve" to serve as local substitutes.
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