What Makes Reblochon Cheese So Special?

Reblochon is one of those French cheeses that holds a quiet elegance. It doesn’t shout from the rooftops but wins your heart quietly once you taste it. With a washed rind and creamy, soft interior, Reblochon brings a buttery, earthy character that melts beautifully and rounds out any cheeseboard.

We at Cheese Shop Nantwich are often asked what makes it so much loved in France and why British cheese lovers should try it. If you haven’t yet been introduced to this little wheel of Alpine charm, let’s fix that today.

The History Behind Reblochon

Reblochon comes from the Savoie region in the French Alps. Its name has a funny story. It comes from the word “reblocher”, which means “to pinch a cow’s udder again”. In the 13th century, farmers in the region paid taxes based on the amount of milk they produced. So to pay less, they would do a partial milking when the tax collector came, then finish milking the cows later. That second milking – richer and creamier – was used to make cheese like Reblochon.

Farmers would then let the cheese mature in caves high in the mountains where the cool, humid air helped the crust develop that lovely orange-yellow rind. This cheese became an integral part of local food in the Alps, from family dinners in Alpine chalets to mountain-side meals after a day of skiing.

Exploring the Taste of Reblochon

Reblochon is a soft washed rind cheese made from raw cow’s milk. It has a creamy pale-yellow paste that’s soft and a little springy. The rind is orange-pink due to regular washing in brine during the six-week ageing process.

The flavour is gentle but carries complex notes. It often smells earthy or even a bit ‘barnyardy’, but the taste is far smoother. It’s nutty with a touch of mushroom and a milky butteriness that lingers nicely. The stronger smell compared to the mild taste catches a few people by surprise, but once you’re used to it, you’ll go back to it again and again.

If you want to try the real thing, we sell the traditional Reblochon AOC direct from Savoie. You can order it from our Cheese Shop Nantwich store here: Reblochon AOC.

How Reblochon Is Made

True Reblochon must meet strict rules under the Appellation d’Origine Contrôlée (AOC) designation, which protects traditional methods used in Savoie.

Milk is sourced from specific Alpine breeds of cow, like the Abondance, Tarine, or Montbéliarde. The raw milk is curdled and gently heated. The curds are cut and packed into moulds. Once the cheese is formed, it’s salted, washed and aged in cellars for at least 6 weeks. Reblochon isn’t pressed hard, so it keeps a soft texture.

Drying and ageing are the most important parts. The cheese is aged in humid rooms and turned regularly, with the rind washed in light brine to let the unique cultures grow. This is what gives Reblochon that signature soft, orange rind and earthy flavour.

Classic Ways to Enjoy Reblochon at Home

Reblochon is more than just a cheese for crackers. French families use it throughout cooking. If you’re wondering how to serve it at home, we have plenty of simple ideas.

Tartiflette

The most famous way to cook with Reblochon is Tartiflette. This is a warm and comforting dish from Haute-Savoie, made with layers of sliced potatoes, onions, crispy bacon and cream, all topped with chunks of gooey Reblochon. Once baked, it becomes bubbling and golden – perfect to share on a winter evening.

Reblochon’s soft, creamy nature and earthy back-notes melt beautifully over potatoes, and this dish turns simple ingredients into a meal you’ll want again. You can get everything you need for this classic recipe at the Cheese Shop Nantwich French cheese section.

Cheese Board Favourite

If you prefer a simple setup, Reblochon holds its own on any cheeseboard. Serve it slightly warmer than fridge temperature for its creamy texture to shine. Pair it with crusty French bread, toasted walnuts, or raw sliced apple. The sweetness of the fruit balances the earthy tones, while the nuts bring crunch.

Grilled Sandwiches or Toasties

If you like grilled cheese, Reblochon is a treat you shouldn’t miss. Layer it into sourdough sandwiches with sautéed mushrooms or caramelised onions. Let it melt into the bread and get that slightly golden edge to the cheese. It’s a proper treat.

French Onion Soup with a Twist

Add shaved Reblochon to the thick toast that tops your French onion soup instead of standard gruyère. The way it melts and combines with sweet onion broth adds a depth of flavour.

Reblochon’s Role in French Culture

In the Savoie region, Reblochon isn’t just a cheese – it’s almost a way of life. Farmers in the mountains still produce it with the same traditional techniques. The cheese often features in mountain cuisine and family mealtimes.

There’s even a version called Reblochon Fermier, which has a green dot on the rind that tells you it came straight from the farm. This variety has been made in small batches directly by the farmer, using milk from their own cows.

Locals sometimes enjoy it straight with a chilled glass of white wine. In fact, wines from the same region – like Apremont or Roussette – pair very naturally with Reblochon. The acidity from white wines helps cut through the rich fat in the cheese, bringing balance.

Storage Tips: Keeping Reblochon Fresh

Soft cheeses like Reblochon need a little care to stay in top shape. Here’s how to store it properly at home:

• Keep it wrapped in wax paper or the original cheese paper it came in.
• Avoid cling film. It makes the cheese sweat and spoils the rind.
• Store in the fridge, but ideally in the cheese drawer or in a container so it’s not exposed to too much fluctuation in temperature.
• Bring to room temperature before eating. Let it sit out for 30 minutes so the flavour and texture can soften correctly.

Try not to freeze Reblochon. It will change the texture and ruin the complex flavour.

FAQs

Is Reblochon pasteurised or raw?
The traditional AOC Reblochon is made using raw cow’s milk. Some exported versions may be pasteurised, especially where local food safety rules require it. At Cheese Shop Nantwich, we import the authentic raw milk Reblochon AOC.

How should I eat Reblochon?
You can enjoy it on its own with bread and fruit, or serve it in recipes like tartiflette or grilled toasties. You will get more depth of flavour if you serve it at room temperature.

How long does Reblochon last once opened?
Once cut, eat it within 5-7 days for the best flavour. Keep it wrapped and stored well, and avoid direct exposure to strong-smelling foods in the fridge.

Is Reblochon suitable for vegetarians?
Most traditional French Reblochon is made with animal rennet, so not suitable for vegetarians. Some producers may use vegetarian rennet, so always check the label or ask us at Cheese Shop Nantwich if you’re unsure.

What’s the difference between Reblochon and Brie?
Both are soft and creamy, but Brie has a white bloomy rind and a milder, buttery flavour. Reblochon has a washed rind and a more earthy, nutty taste.

Try Reblochon for Yourself

Reblochon brings something special to the cheese board, to warm recipes, or simply as a little indulgence on a relaxed evening. Its history, rich texture and unmistakable taste have made it a staple in Savoie for generations — and now, it’s easier than ever to enjoy it here in the UK.

Want to try it for yourself? You can explore our curated range of French cheeses, including Reblochon, or order a wheel of Reblochon AOC directly from Cheese Shop Nantwich.

Reblochon is a small cheese with big character. Whether you’re building a cheese platter, looking for a unique ingredient, or simply curious about French flavours, it’s one to add to your list. Give it a go and let it become your next favourite.