A Secret History of Reblochon

7 October 2018 — Cheese Facts, Cheesemakers, Features

History of Reblochon

‘Pinch a cow’s udder again…’

No we haven’t eaten so much cheese that we’ve lost our grasp on reality. ‘Reblochon’ is derived from the French word ‘reblocher’, or ‘re-milk’, as the milk used is from the second milking. This is what gives Reblochon its gorgeous, creamy Alpine taste.

The history of Reblochon is fascinating. It was first produced in the Thones and Arly valleys, in the Savoy region of France. Thones remains the centre of Reblochon production and the cheeses are still produced there till this day under strict AOC guidelines. However, the history behind the milking and cheese-making process tells of a more dubious story…

During the 13th century, the landowners would visit the farmers and tax them according to the amount of milk their herds were producing. However, what the landowners didn’t know was that the farmers had only half-milked the cows before the inspection. Once the landowner had measured the yield, the farmers would then milk their cows a second time and enjoy a heavily reduced ‘tax bill’. A little bit of early tax avoidance some might say! The farmers were then in a position to use the second round of much richer milk to produce their own cheese which we now enjoy as ‘Reblochon’. 

What’s it taste like? Reblochon has a wonderful creamy nutty taste and an almost patisserie looking fine white mould-covered rind.

Why not have a go at making these delicious dishes, of which can be found in our Recipe Book?


This cheese loaf is a very versatile recipe, you could add bacon lardons, mushrooms, herbs, anything you like really! It’s a great ‘cake’ for those not keen on sweet treats.

This tartiflette with Reblochon de Savoie is ideal with a crisp dry wine from Savoie or Switzerland, the same sort of wine you would drink with a fondue.

Reblochon is ideal cheese for this Mac ‘n’ Cheese recipe. The leek adds texture and the bacon extra salty flavour. A perfect mid-week dinner.

These crostinis make for a substantial canapé, or small starter. The extra creamy cheese is paired with anchovies, pickled red onions and sun dried tomatoes – so many flavours in one wonderful bite!

This rich and filling three cheese Gratin with salami is a meal in itself – ideal for a cold winters night, and uses the very best of our Alpine cheeses. Serve with a crisp green salad.

Have your own Alpine-fest with this tasty twist on traditional rösti. The parsnip adds a little sweetness to the savoury potato and nutty flavour of Gruyere.

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