Reblochon

1. History

Reblochon originated in the 13th century in the alpine pastures of Thônes valley in Haute-Savoie, where peasants performed an incomplete milking during landowner inspections to reduce rent based on milk volume.A second clandestine milking, called "reblocher" in Savoyard dialect, yielded cream-rich milk perfect for personal cheeses.

It remained secret under the Ancien Régime until the late 18th century. Trade expanded in the 19th century with the 1860 railway arrival in Savoy, gaining AOC status in 1958.

2. Physical characteristics

Reblochon is a soft cheese with uncooked pressed curd, cylindrical in shape with flat faces and slightly rounded edges, about 21 cm diameter and 12 cm thick, weighing 450-500 g.

Its thin, downy, bloomy rind is washed and slightly orange. The interior is creamy, supple, and melting.

3. Taste profile

Reblochon delivers a mild, fruity, and slightly nutty flavor with remarkable creaminess from its high fat content (about 75% on dry matter).

With aging, it develops cream, hay, and undergrowth notes without excess acidity. Perfect raw or melted, it charms with richness and persistence.

4. Production zone and period

Made in the Aravis, Bornes, Bauges massifs and Arly valley, in Haute-Savoie and Savoie: departments 73 and 74. Production runs from May to October on pastures.

Abondance and Tarine cows graze delimited areas, ensuring unique terroir. Aging lasts 15 days to 2 months in humid cellars.

5. Certification

Reblochon holds AOP status since 1958 (original AOC), protecting its production area and traditional methods.

Only farm or dairy cheeses from local breeds and specific pastures bear the label, ensuring authenticity and consistent quality.