What Is Reblochon Cheese?
You buy a reblochon. You put it in the fridge. A few hours later, the whole fridge smells of cheese. The smell is quite strong. But the cheese itself is very mild. That is reblochon cheese: a soft, creamy cheese from the French Alps, made with raw whole milk.
Raw milk means milk that is not heated before making the cheese. Reblochon comes from Haute-Savoie, and people mostly eat it cooked, in dishes like tartiflette.
What does reblochon taste like?
Reblochon tastes of nuts. It is creamy and very soft in the mouth.
The smell is strong, but the taste is not. It is mild. Do not be afraid of the smell. Inside, it is nice.
Where does reblochon come from?
Reblochon comes from the Thônes valley, in Haute-Savoie. The story starts in the 13th century, in the high mountain pastures (in French, "alpages"). If you want to know more about its history, you can visit the official reblochon website.
In 1958, reblochon received its protected label of origin, the AOP (appellation d'origine protégée). This means the cheese must be made in its region, in a specific way.
How is reblochon made?
Reblochon is made with raw whole milk. There are two types, and you can see the difference on the label: the laitier (red label) and the fermier (green label).
The laitier (red label)
This is the dairy version. The milk comes from a few different farms. The cheese is made within 24 hours after milking the cows. The production can be mechanized.
The fermier (green label)
This is the farm version. "Fermier" means "made by the farmer". The milk comes from only one herd, owned by the farmer. The cheese is made directly on the farm, and the production is manual.
Which cow breeds make reblochon?
Three breeds can make reblochon:
- Montbéliarde
- Tarine
- Abondance
Abondance is also the cow behind Abondance cheese. You can read my article about Abondance cheese to know more.
These cows eat mostly grass and hay. They graze outside at least 150 days a year. This is important for two reasons: it gives flavor and aroma to the cheese, and it helps protect the mountains.
Reblochon dishes: how do people eat it?
Most people buy reblochon to cook it. But you can also eat it simply. Here are the three main ways.
Tartiflette
Tartiflette is the most famous reblochon dish. You need:
- potatoes
- reblochon
- lardons (small pieces of bacon)
- onions
- cream
- white wine
It is mainly potatoes with melted reblochon on top.
Simply with bread
You can also eat reblochon without cooking it. Take a slice of baguette and add some cheese. Reblochon is creamy and mild, so it works very well like this.
Croziflette
Croziflette is the same idea as tartiflette, but not with potatoes. It is made with crozets: small squares of pasta from Savoie. You cook the crozets in water first. Then you bake them in the oven with reblochon.
FAQ
Is reblochon strong?
The smell is quite strong. The taste is not. It is mild and creamy.
Is reblochon made with raw milk?
Yes. It is made with raw whole milk.
What is the difference between the laitier and the fermier?
The laitier (red label) is made with milk from a few farms, within 24 hours after milking, and the production can be mechanized. The fermier (green label) is made on the farm, with the milk of only one herd, and the production is manual.
What do you eat with reblochon?
Mostly potatoes in tartiflette or crozets in croziflette. You can also eat it with bread or baguette.
