Reblochon AOC

Reblochon AOC is a semi-soft, washed-rind and smear-ripened mountain cheese that originated at the heart of the Massif des Aravis, in the Thônes region of Haute-Savoie in France. The cheese was decreed as an AOC cheese in 1958 and therefore is subject to follow strict rules and regulations. It is a lightly pressed, uncooked cheese made from full-cream unpasteurised milk. Thirteenth-century fables tell of Savoie herdsmen who carried out an incomplete milking of the cows to reduce their ‘taxable’ production of milk. After the rent was paid to the landowners, they went back to ‘remilk’ (reblocher) the cows. The second milking of cows yielded milk that was rich in fat and was used to make Reblochon.

Reblochon features a fine, velvety rind, varying from yellow to orange. The close textured pate is very smooth, supple and ivory in colour. Farmhouse cheese discs are matured for at least two weeks, during which the cheese develops an edible light beige crust and buttery dough. Reblochon has a slight scent of the cellar and a mild fruity taste with an intense nutty aftertaste. Its delicate and subtle flavours go well with a glass of Savoie wine. The cheese is excellent on the cheeseboard. Reblochon also features as a classic ingredient in one of the Alps’ best-loved dishes, the Tartiflette – see the recipe. 

This cheese is also excellent when baked like a fondue. Buy a whole Reblochon, place into an appropriately sized oven-proof dish, score the top of the cheese, pop in the oven at 200 degrees for around 10-15 minutes, until bubbling and soft and top with your favourite toppings. Honey, herbs and white wine work really well with the flavours of this sensational cheese. 

Each cheese weighs approx. 450-500g.