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Cow's milk:
Aisy Cendré
Beaufort
Bleu d'Auvergne
Boursin
Brie de Meaux
Camembert
Cantal
Chaource
Comté
Coulommiers
Epoisses
Fourme d'Ambert
Langres
Livarot
Munster
Pont l'Eveque
Reblochon
Saint Marcellin
Saint Nectaire
Tomme de Savoie

Goat's milk:
Brocciu
Banon

Chabichou du Poitou
Chevre

Crottin de Chavignol
Valencay

Ewe's milk:
Brocciu
Ossau-Iraty
Roquefort



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French Wine Guide
Cuisine-France

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Reblochon

Reblochon cheese  
Region Milk Type

Alps

Cow

Uncooked, pressed

Fat Grade Affinage
45% AOC 1 month minimum
 

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About Reblochon: In the Middle-Ages, farmers in the mountains of Haute Savoie used to pay their taxes with part of their milk production. They did not fully milk their cows so as to lower their level of production. Once the tax officers came to measure the milk produced and left, the farmers went back to milk the cows again. The milk they got was much richer and was used to make Reblochon!

Reblochon making: Reblochon is aged in cellars or caves in the mountains. The cheesemaker turns the cheese every two days and washes it with whey in order to speed the aging process.

Tasting Reblochon: Reblochon has a creamy, softer-than-Brie texture; a nutty after taste; and a strong herbal aroma that is not for the timid. The cheese becomes bitter, however, when overripe.

Tasting advice: Before dinner or on the cheeseboard. Reblochon is excellent melted on baked potatoes. The cheese is also good with tartiflette.

Reblochon and wine: A Savoie white wine, or a fruity red wine such as Beaujolais (French Wine Guide)

More French Cheeses: Beaufort, Tomme de Savoie

 

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