Reblochon
A soft, washed-rind cow’s milk cheese from the Savoie region of France. Known for its creamy interior and mildly nutty flavor, it is the signature cheese in tartiflette.
What Is Reblochon?
Reblochon is a soft, washed-rind cow’s milk cheese from the Alpine pastures of the Savoie region of France. It is aged in flat cylindrical molds and develops a thin, orange-tinged rind.
Beneath the thin rind is a soft, creamy interior with a mild nutty flavor. Because it melts beautifully when heated, it is the signature cheese in tartiflette, a dish made with potatoes and smoked meat.
Nutritional Value of Reblochon
Like other soft cow’s milk cheeses, Reblochon provides about 330 kcal per 100 g and is high in fat and protein; it is a source of calcium. Values are approximate, based on a similar cheese profile.
What Are the Benefits of Reblochon?
With its protein and calcium content, Reblochon can be eaten in moderation as part of a balanced diet; because it is high in fat, portion size should be considered.
This is general information; Reblochon is a food, not a substitute for medical treatment.
How to Choose Reblochon
A good Reblochon has a thin, orange-tinged rind and a cream-colored interior that has softened slightly. An excessively strong ammonia smell indicates that it is overripe.
- The rind should be thin and orange-tinged, not overly sticky.
- The interior should be cream-colored, soft, and creamy.
- The smell should be noticeable but not strongly ammoniacal.
How to Store Reblochon
Reblochon keeps for 1–2 weeks in the refrigerator when wrapped in cheese paper; do not leave it in airtight plastic. Bring it to room temperature before serving.
Using Reblochon in Cooking
Reblochon is used most often melted in tartiflette, gratins, and baked dishes; it can also be served on a cheese board with fruit and bread. Because it melts well, it is also popular in hot sandwiches and grilled cheese.
How to Make Tartiflette
Arrange slices of boiled potato with onion and smoked meat in a dish; place Reblochon cut in half on top, then bake until the cheese melts and the top is browned.
Frequently Asked Questions
Can you eat the rind of Reblochon?
The thin rind is edible; it is also used in dishes such as tartiflette. It can be removed if desired.
Which cheeses are similar to Reblochon?
It belongs to the soft washed-rind cheese family and is closely related to creamy cheeses such as Taleggio.
What goes well with Reblochon?
It pairs well with potatoes, bread, fruit, and light beverages; serve it melted in hot dishes or at room temperature on a cheese board.