Cheese story
What is Reblochon?
A soft Alpine cheese essential to tartiflette.
Origin
Savoie, France
Milk
cow
Board role
Bold / washed-rind
Cheese profile
Country
France
Region
Savoie
Milk type
cow
Texture
soft washed-rind
Rind
washed rind
Ageing
3 to 6 weeks
Vegetarian
Check the rennet / producer
Milk treatment
raw
Flavour profile: nutty, creamy, earthy, fruity
Origin, protection and character
Reblochon comes from France, especially Savoie. Its character comes from the balance of milk, texture, rind, ageing and local serving traditions.
Protected status
PDO/AOP
Typical ageing
3 to 6 weeks
How to serve Reblochon
tartiflette, cheese boards, melting
Good food matches
Apremont
potatoes
bacon
Serving tip
Take it out of the fridge before serving so the texture softens and the flavour opens up. Softer cheeses usually need less time than hard aged cheeses.
Buying tip
Look for clean aroma, good texture and a style that matches the board: fresh and bright, soft and creamy, hard and nutty, blue and salty, or bold and washed-rind.
